Ingredients
Glaze:
1/2 cup dark brown sugar
1/2 cup GOLDEN BLOSSOM HONEY
1/4 cup rum
1 tablespoon apple cider vinegar
1/2 teaspoon cinnamon
1/2 cup walnuts, finely chopped
Pork:
2 (3/4 pound) pork tenderloins (when buying tenderloins, there are usually 2 in the package)
2 teaspoons olive oil
2 teaspoons coarse salt
1 teaspoon coarse ground black pepper
2 teaspoons rubbed sage
2 teaspoons paprika
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
In a small bowl whisk together all ingredients. Set aside.
Pork:
Coat each tenderloin with 1 teaspoon olive oil. Mix together salt, pepper, sage and paprika. Rub each tenderloin with half of the mixture.
Cook pork on a covered grill about 20 minutes, turning occasionally, until they reach an internal temperature of 145 degrees. Drizzle each with 2 tablespoons of the glaze. Put back on covered grill for 5 more minutes.
Cut pork crosswise on a slight diagonal into 1/2-inch thick slices. Arrange on platter and drizzle with remaining glaze.
Serves: 4
