The Olive Bin

Apricot Balsamic Grilled Pork

In a medium bowl, whisk together the balsamic, olive oil, honey, mustard, soy sauce, orange juice, minced garlic and a dash of salt and black pepper. Add the pork tenderloin pieces and toss to combine. Cover and place in the fridge to marinate for at least one hour or up to overnight. Once the pork has marinated, remove from the fridge. Preheat your grill or grill pan over medium-high heat. Using metal or wooden skewers (that have been soaked in water for 30 minutes), skew the pork. Grill the skewers for about 15 minutes, turning them every 2 minutes or so until cooked through and brown. Remove from heat and serve immediately. Enjoy!
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Ingredients

3/4 C of The Olive Bin's Apricot White Balsamic Vinegar

1/4 C The Olive Bin's Rosemary Olive Oil

3 T honey

1 T honey dijon mustard

1 T soy sauce

1 T orange juice

6 garlic cloves, minced

salt and black pepper

1 1/2 lb pork tenderloin, cut into 1” pieces

 rosemary (optional for garnish)

Directions

  1. In a medium bowl, whisk together the balsamic, olive oil, honey, mustard, soy sauce, orange juice, minced garlic and a dash of salt and black pepper. Add the pork tenderloin pieces and toss to combine. Cover and place in the fridge to marinate for at least one hour or up to overnight.
  2. Once the pork has marinated, remove from the fridge. Preheat your grill or grill pan over medium-high heat. Using metal or wooden skewers (that have been soaked in water for 30 minutes), skew the pork.
  3. Grill the skewers for about 15 minutes, turning them every 2 minutes or so until cooked through and brown. Remove from heat and serve immediately. Enjoy!

Associated Products

Apricot White Balsamic
Apricot White Balsamic
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