Pork Tenderloin with Honey Mustard Glaze

www.biggreenegg.com

This tenderloin is great for any occasion with its spicy and sweet flavor.

PREP TIME

30 Minutes

EGG TEMP

350°F/176°C

COOK TIME

2-4 Hours

SERVINGS

4-8

Ingredients

1 tablespoon (15 ml) chopped parsley
1/2 cups (120 ml) your favorite garlic hummus
1/2 cups (120 ml) honey
salt/pepper
1 pork tenderloin (about 2 pounds)
1 teaspoon (5 ml) thyme
1/4 cups (60 ml) apple cider vinegar
1 tablespoon (15 ml) Dijon mustard
1 pinch crushed red pepper

Instructions

Step 1

Set EGG for direct cooking at 350°F/176°C.

Step 2

Place hummus, honey, cider vinegar, mustard, crushed red pepper and a pinch of salt and pepper in a small saucepan; stir to combine ingredients and heat until boiling. Reduce to a simmer and cook for approximately 10-15 minutes or until thick with a soft, jam-like consistency; remove from heat and add the thyme and parsley.

Step 3

Remove approximately 1 cup (240 ml) of sauce for serving; use the remaining sauce to glaze the tenderloin while grilling. Pat tenderloin dry and season with salt and pepper.

Step 4

Place on EGG and cook approximately 10 minutes each side, basting with glaze after the tenderloin is turned; internal temperature should be 140°F/60°C when you pull it from the EGG (about 1 hour).

Step 5

Rest tenderloin for 5-10 minutes before serving (internal temp should be 145°F/62°C after resting). Slice and serve with reserved glaze.

Step 6

Makes approximately 1 1/4 cups (300 ml) of glaze

Instructions

Set EGG for direct cooking at 350°F/176°C.
Place hummus, honey, cider vinegar, mustard, crushed red pepper and a pinch of salt and pepper in a small saucepan; stir to combine ingredients and heat until boiling. Reduce to a simmer and cook for approximately 10-15 minutes or until thick with a soft, jam-like consistency; remove from heat and add the thyme and parsley.
Remove approximately 1 cup (240 ml) of sauce for serving; use the remaining sauce to glaze the tenderloin while grilling. Pat tenderloin dry and season with salt and pepper.
Place on EGG and cook approximately 10 minutes each side, basting with glaze after the tenderloin is turned; internal temperature should be 140°F/60°C when you pull it from the EGG (about 1 hour).
Rest tenderloin for 5-10 minutes before serving (internal temp should be 145°F/62°C after resting). Slice and serve with reserved glaze.
Makes approximately 1 1/4 cups (300 ml) of glaze

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