Honey BBQ Pork Tenderloin

Is anyone else totally obsessed with the Olympics? I fully blame my bestie, Val for my fanaticism. She’s been talking about the Olympics for months, and got me really pumped up about them before they even started. I find myself on the edge of my seat for things I would never be interested in like road racing, and men’s indoor volleyball. Its been fun and exciting for sure, but trying to stay up late to watch the prime time finals has been a real challenge. Ok, so I haven’t made it to midnight once (PST), but i’m thinking of it like athletic training. Its a slow build. Once track and field starts, I’ll be a total night owl.

The beauty of the Olympics is that it makes summertime that much awesomer! Its the icing on the warm weather, long days, grilling out, flip flop wearing cake. Summer on steroids. Ha ha! A little Olympic humor for you. Just kidding…don’t do drugs kids. For my Olympic meal, I chose this BBQ pork tenderloin. Its BBQ which equates to summer, and its lean white meat, which is perfect food for elite athletes. That is, IF I was an athlete, or training for anything, or recovering from some sort of strenuous workout. Which I’m not. Who cares?! It just tastes good!

Honey BBQ Pork Tenderloin 

  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 2 teaspoons Gourmet Garden Ginger
  • 1 clove garlic, minced
  • 1 teaspoon crushed red pepper
  • 1/2 tsp ground sage
  • **I added 2 teaspoons of Jimmy’s mojo BBQ seasoning mix as well, but you can add your favorite BBQ blend 
  • 1 1/4 lb pork tenderloin

Combine honey through BBQ blend. Preheat the oven to 350 degrees. Season the tenderloin with salt and pepper. Heat an oven safe skillet to medium-high heat. Sear the meat until brown on all sides (about 2 minutes per side) Brush the tenderloin with the honey mixture. Place skillet in the oven. Roast the tenderloin, basting with the honey mixture every 5 minutes for 25-35 minutes or until internal temperature reaches 155 degrees. Remove, cover with foil and let rest for 10 minutes. Slice and serve


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