INGREDIENTS
- 2 pounds pork tenderloin
- ¼ teaspoon chili powder
- ⅔ cup honey
- ¼ teaspoon salt
- 1½ cup Dijon mustard
Directions:
1. Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
2. Prepare the grill for indirect heat.
3. Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
Full of iron, potassium, vitamin K, folic acid, and many other nutrients, this cleansing soup full of green veggies is as delicious as it is healthy.
