Dark Honey-glazed Pork Loin	Print this Recipe

2 lbs. whole pork tenderloin
1/2 c. Burleson's Dark Honey
1/4 c. extra-virgin olive oil
1/4 c. cider vinegar
1 Tbs. minced garlic
2 tsp. Herbs d'Provence mixture
1 tsp. salt
1/2 tsp. pepper

Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Add pork to the pan and coat it well with mixture. Cover and refrigerate 2-4 hours, turning pork occasionally as it marinates. Remove from refrigerator 30 minutes before grilling. Pour marinade into a saucepan and boil for 1 minute. Adjust seasonings. Grill pork on medium-hot grill, over indirect heat with grill cover closed, for 25-30 minutes or until a meat thermometer reads 145 degrees Fahrenheit. As it cooks, brush the pork with the hot marinade every 10 minutes, and turn the meat frequently. Allow pork to rest for 5 minutes before slicing into 3/4-inch slices. Makes 4-6 servings. Serving suggestion: Serve with grilled vegetables and additional sauce.