Monday, February 4, 2008

Apricot and honey mustard pork tenderloin

Here's a quick and easy grilling recipe that people will think is fancy:

I used pork tenderloins, but pork chops would work just as well.

  1. Soak about six pork chops or tenderloins in apple juice for about two hours before grilling (optional for tenderness).
  2. Mix (with a spoon) five heaping tablespoons of Apricot Preserves with eight tablespoons of honey mustard in a cup or small bowl until it is blended evenly.
  3. Hit the chops with a sprinkle of salt and pepper once you take them out of the juice.
  4. Once the salt and pepper are sprinkled, brush the apricot-honey-mustard mix onto the chops just before they hit the grill.
  5. Grill the chops just like a steak, brushing another coat of the mix onto the chops every time you flip them.
Maybe it is because anytime you use apricots it sounds fancy, but everyone I have told about this thinks it is high class stuff.
To me, it's just pork with a different kind of sweet taste. (You could probably use this same thing with a George Foreman grill.)