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Grilled Pork Tenderloin with Rich Honey Port Sauce

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1½ pounds Boneless pork tenderloin
2 tbsp Olive oil
1 tbsp Kosher salt
1½ cups Port wine
1 cup Orange juice
1 cup Dried apricots, cut into quarters
1/3 cup Bee Maid honey
¼ cup Minced green onions
2 tbsp Cider vinegar
1 tsp Crushed dried rosemary leaves


Rub pork with olive oil and kosher salt; place in large bowl. Combine remaining ingredients in large saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Place pork in shallow baking dish; pour hot marinade over pork. Cover and refrigerate several hours. Remove pork from marinade; reserve marinade. Grill, covered, over medium-hot coals, basting frequently with marinade, about 15 to 20 minutes or until meat thermometer registers 155 to 160ºF. Remove from grill. Cover and keep warm 15 minutes. Reserve all juices. Heat reserved marinade to a boil over medium heat; simmer 5 minutes. Add reserved pork juices and simmer 2 minutes more. To serve, slice pork loin and arrange on plates. Pour warm sauce over pork.

Source: Recipe courtesy of The National Honey Board