What a great weekend to be out grilling. I had some pork tenderloin laying about, okay in the freezer, doing a better job keeping cool than we were. At the market buying some other fresh fruit and veg, I saw the most adorable sweet potatoes. Bazinga. Honey Glazed Pork Tenderloins with Baked Sweet Potatoes and Maple Butter.

METHOD

1. Preheat the barbecue to high and season the pork loin with salt and pepper to taste.
2. In a saucepan, place honey, white wine, orange juice, and olive oil, heat gently, stirring constantly until it is well blended. Once the mixture is melted and well blended, if you feel that it is too runny, and want it thicker, create a roux with the flour and water. Little by little add water to the flour, until it becomes a paste. Using a whisk, slowly add the roux to the honey mixture until it becomes the thickness you desire.
3. Carefully oil your grill, I use cooking oil on a wad of paper towels, using a set of tongs to brush the area that I will use to cook. Place your loin over the oiled area and sear on all sides, then turn down the grill and cook at medium heat for 15 minutes.
4. After cooking for 15 minutes or so, begin to baste the loin with your honey mixture every couple of minutes until the loin is finished cooking.
5. Serve hot with Sweet Potatoes with Maple Butter and fresh veggies and dip.

So this was a really great meal. In fact, my little sister was eating the leftovers straight from the tupperware, and she hates leftovers!

I had to make a few adjustments from the original recipe, white wine for dry sherry, and I found that the honey mix was a little runny so I added the roux to thicken it a little more. On that thought as well, use solid honey that comes in tubs, not the liquid, it will melt in the sauce pan either way, but the solid honey caramelizes a little better on the grill, and stays thicker, IMHO.

The dog was not happy when none of this dinner made it to her.

This recipe is adjusted from a recipe found in Perfect Barbecue published by Parragon Books.

Happy Grilling!