Sherry vinegar has more depth and less tang and sharpness than other vinegars. It rounds out the sweet honey and pungent ginger. You can substitute red wine or apple cider vinegar (balsamic and white wine may be too sharp, rice vinegar too mild). Since the thin glaze would burn on the grill if added too early, grill the pork most of the way through, then brush with the glaze and turn continuously for the final 6 minutes or until done. A fresh, crisp salad is a welcome change of pace from the usual fall side of roasted vegetables or mashed potatoes.
3 tablespoons honey
2 tablespoons sherry vinegar
1 tablespoon grated peeled fresh ginger
1 teaspoon black pepper, divided
1 (1-lb.) pork tenderloin, trimmed
3/4 teaspoon kosher salt, divided
1 large cucumber, peeled, halved lengthwise, and seeded
4 cups watercress or arugula
1 cup thinly sliced radishes
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Est. added sugars 13g
How to Make It
Combine honey, vinegar, ginger, and 3/4 teaspoon pepper in a small bowl, stirring with a whisk. Place 4 teaspoons honey mixture in a small bowl; set aside.
Heat a grill pan over medium. Coat pan with cooking spray. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; grill 12 minutes, turning to brown on all sides. Brush pork with remaining honey mixture; cook 6 minutes or until a thermometer inserted in the center registers 145°F. Place pork on a cutting board. Let stand 5 minutes. Cut across the grain into 16 slices.
Cut cucumber into 1/4-inch slices. Combine cucumber, watercress, radishes, oil, and juice in a large bowl. Add remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt; toss. Divide pork evenly among 4 plates; drizzle evenly with the reserved 4 teaspoons honey mixture. Serve with salad.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.