{"id":2654,"date":"1999-12-04T13:35:54","date_gmt":"1999-12-04T13:35:54","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/honey-dijon-sauced-pork-tenderloin\/"},"modified":"1999-12-04T13:35:54","modified_gmt":"1999-12-04T13:35:54","slug":"honey-dijon-sauced-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/honey-dijon-sauced-pork-tenderloin\/","title":{"rendered":"Honey Dijon Sauced Pork Tenderloin"},"content":{"rendered":"<div class=\"asset-body\">\n<p>Marinade:<br \/>\n1\/4 c olive oil<br \/>\n1\/4 c white wine<br \/>\n1 T balsamic vinegar<br \/>\n1 T honey<br \/>\n1 T Worcestershire sauce<br \/>\n1\/4 t salt<br \/>\n1\/8 t black pepper<br \/>\n1\/4 t granulated garlic<br \/>\n1 t Italian seasoning<br \/>\n1 1\/2 lbs pork tenderloin<br \/>\nSauce:<br \/>\n3\/4 white wine<br \/>\n1 T chopped onions<br \/>\n1 c whipping cream<br \/>\n3 T Dijon mustard<br \/>\n1 T honey<br \/>\n1\/8 t white pepper<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Combine marinade ingredients &amp; pour over pork. Let marinate several hours to overnight, turning occasionally. Grill pork over charcoal 20-30 minutes or until it reaches an internal temperature of 160 degrees. Meanwhhile, put marinade in saucepan &amp; bring to a boil. Turn meat frequently<br \/>\n bursh with hot marinade. After 20 minutes, test to see if meat is done. Combine wine &amp; onions in a saucepan. Brin to a boil<br \/>\n reduce until mixture is about 2 T. Add remaining ingredients. Whisk together &amp; simmer til sauce thickens. Slice tenderloin &amp; pour sauce over all.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Marinade: 1\/4 c olive oil 1\/4 c white wine 1 T balsamic vinegar 1 T honey 1 T Worcestershire sauce 1\/4 t salt 1\/8 t black pepper 1\/4 t granulated garlic 1 t Italian seasoning 1 1\/2 lbs pork tenderloin Sauce: 3\/4 white wine 1 T chopped onions 1 c whipping cream 3 T Dijon [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-2654","post","type-post","status-publish","format-standard","hentry","category-pork"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2654"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2654\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}