Honey Herb Glazed Pork Tenderloin
- 1 1/2-2 lb. pork tenderloin
- basil, chives, rosemary
- 1 tbsp honey
- corn on the cob
- green beans
Soak the corn on the cob (in husks) for 20-30 minutes in a pot of cold water. Wrap them in foil. While they're soaking rub tenderloin with salt, pepper, chives, rosemary and basil. Pour honey over top and brush or rub on. Stick tenderloin on the grill on high heat for a few minutes on each side then lower to medium and put corn on the top rack.
While Those are grilling trim your beans and throw them in a pot of water and bring to a boil. Chop up some almonds. I've made these before with bacon in them too and they were amazing but my bacon was frozen solid because I didn't remember to take it out.
The corn and tenderloin cooked together for about 15-20 minutes. The honey made an amazingly delicious carmalized crust on the outside of the pork and the inside was so juicy and fell apart when you chewed it. I was nervous about the corn, it hasn't seemed to be good lately, but this was perfectly sweet and the texture was great.
This dinner is full of cheats but it was the best stir fry I've ever had!!! I had it 3 times because it made so much and I loved it each time. I had a little less then half of the tenderloin left over so I chopped it up, threw it in a deep pan with Wegmans tariyaki sauce and heated it though. Then I threw in a bag of the Wegmans frozen Japanese Style stir fry veggies (follow directions on bag). In the meantime I had been making white rice.We use Nishiki white rice (it's awesome). You could do brown rice to make it a little healthier, but due to my husbands love for white sticky rice, we don't.