I don’t remember where I originally found this recipe, but it is on our “favorites” rotation at our house! I’ve tweaked the original recipe a little to make it paleo, but in my opinion – it’s even better now (the original called for 2 CUPS of honey and brown sugar in the sauce. No thanks!)
Quick, easy, and delicious. Perfect for this beautiful spring weather we’ve been having!
1-2 lbs of pork tenders (depending on how many you are feeding. I make about 1.5 lbs for our family of 4)
2 T parsley (with all the herbs, I use fresh when they’re in my garden during the summer, and dry the rest of the time)
2 t oregano
1 t rosemary
1 t thyme
3-6 cloves fresh garlic, minced (we like garlic! But use according to your own taste)
1 t sea salt
2 t ground pepper
1 t cayenne pepper
Mix all spices in a bowl then rub into the pork tenders. I put them in a ziplock in the morning and let them marinade for the day.
Make a basting sauce by mixing equal parts of good dijon mustard and honey. I usually use about 1/2 c each, mix them well and then set aside about 1/4 c to serve with the cooked pork.
Put the pork on a really hot grill then turn the heat down to med/low. Baste the pork with the suace every 10 minutes or so (the more the better!). Cook the pork on each side for about 15 minutes, moving it as little as possible. It is done when the internal temperature of the pork reaches 150 degrees. Remove from heat and let it rest for about 15 minutes. Slice and serve with the reserved sauce. Yum!
I served it last night with some yummy spring asparagus that I just sauteed in some coconut oil and salt and pepper for about 3 minutes and some roasted sweet potatoes (dice sweet potatoes and toss them in some melted coconut oil and sea salt and pepper. Put them on a half sheet pan and roast them in a 425 degree oven for about 30 minutes. Stir them a couple times while cooking to make sure they don’t burn)