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
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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
