Dijon Balsamic Pork Tenderloin

Balsamic & Dijon Pork Tenderloin
*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes: 5 servings
Each serving contains: 1 protein, 0 carbs, 0 veg, o fat

Ingredients:

• 15 oz Pork Tenderloin
• 1 ½ Tbsp Dijon Mustard
• 2 Tbsp Balsamic Vinegar
• 1 ½ Tbsp Olive Oil
• 2 tsp Honey
• 2 Tbsp Fresh Parsley, minced
• 1 Tbsp Fresh Chives, minced
• 2 Cloves Garlic, minced
• Sea Salt & Pepper to taste

Directions:

1. In a bowl mix together the Mustard, Balsamic Vinegar, Olive Oil, Parsley, Chives, Garlic, Honey, Salt and Pepper. Whisk until everything is well combined.
2. Put the tenderloin in a big zip lock bag or pot and pour the marinade on top. Make sure it is covered completely. Put in the refrigerator for 2-8 hours.
3. Remove from the refrigerator and allow the pork to come to room temperature.
4. Transfer the marinade into a saucepan and put on the stove over low-medium heat and allow it to boil for 2 minutes. Set aside.
5. Grill the pork 4-5 minutes per side while brushing with the marinade to keep it moist. Rotate the pork every 4-5 minutes until completely cooked, about 25-30 minutes.
6. Before slicing and serving, let the pork rest for about 6-8 minutes.

Photo Credit - Barbara Merrill