Honey Rosemary Pork Tenderloin

I am not big on kitchen gadgets, but we bought a sous vide (soo veed) this spring and it makes cooking meat on the grill so easy and everything is cooked evenly. I am using the sous vide for this recipe.

Marinade:

1 cup beer

1/2 cup honey

1/2 cup dijon or coarse ground mustard

1/4 cup oil

2 tbsp onion powder

2 tbsp fresh rosemary

1 tsp salt

1 tsp garlic powder

1/4 tsp black pepper

Combine all the ingredients and mix well. Place 3 to 4 lbs of pork tenderloin and the marinade in a zip lock bag and be sure to move the meat around so that it is all in contact with the marinade. Squeeze all the air out and close the bag.

Place the zip lock bag in a tall container and clip it to the side so that it doesn’t come in contact with the sous vide.

Place the sous vide into the container and secure it to the outside of the container. Set to the temperature and time desired.

I set mine for 120 degrees for 5 1/2 hours.

Once the grill is ready, remove the pork from the sous vide and take it out of the bag.

Reserve the marinade. Put it in a skillet it and cook it.

In the meantime, place the pork on a hot grill and grill quickly on all sides and remove from the grill. Let stand for 10 minutes. Strain the cooked marinade. Slice thinly and serve with the sauce.

I cooked some apples and sweet potatoes together and steamed some broccoli to go with this.