Ingredients

1/2 cup Buckwheat honey
1/2 cup extra-virgin olive oil
1/4 cup cider vinegar
1 tablespoon minced garlic
2 teaspoons Herbes de Provence seasoning
1 teaspoon of salt
1/2 teaspoons of pepper
2 lbs. pork tenderloin
3 medium onions

Instructions

Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Add pork and turn to coat it well. Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from refridgerator 30 minutes before grilling. Prepare grill for a medium-hot fire with an indirect heat area. Slice onions in rounds 1/2 to 3/4-inch thick. Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed, Grill pork over indirect heat, covered, until the middle is about 145 degrees, 25 to 30 minutes. Brush pork generously with the marinade; turn every 10 minutes to evenly cook. Put onions over direct heat and brush with marinade. Turn frequently, brushing with marinade, until well marked and soft, 8 to 12 minutes. Move onions off direct heat to finish cooking, Let pork rest 5 minutes before slicing into 3/4-inch thick slices. Serve with grilled onions.

Hunter's Honey Farm will close on December 23rd until Tuesday, January 1st to observe the holiday season with our loved ones. We will re-open on January 2nd from 9am - 6pm. Orders will be received but will not be filled and shipped until we re-open. Merry Christmas and Happy New Year! Dismiss

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