While I truly came to love my Crock Pot over this past season, switching gears and firing up the backyard grill has been a fantastic change! This week, this Grill-More Girl made Grilled Honey Mustard Pork Filet with a side of my famous smashed potatoes and mixed vegetables. This meal is an absolute crowd pleaser – even for the tiniest and picki-est pallets.
The idea behind this feature is to share easy, healthy meals – and this one could not be easier. If you live close to a Wegmans, the butcher section sells an already marinated fresh pork that can even be frozen for up to one week. For busy Moms like me, this option is ideal. I try to visit the supermarket just once a week to purchase the food for the coming week. So it is important that whatever I do purchase, can last the week. However, you will see that I also included the ingredients and directions to make this delicious marinade.
I made this meal on a rare night where my family could actually sit at the table together and enjoy each others company and conversation. Granted, Little Man’s choice of conversation was who “tooted” at his lunch table that day and my daughter insisted on sharing every detail of every conversation she participated in during recess – the meal was a welcome time to spend with the family. Both children ate their portions and asked for seconds and even my father – still leery of my honey chicken debacle – cleared his plate clean. And that my friends, is enough proof that this meal is a winner! Buon Appetito!
Honey Mustard Pork Filet
3 tablespoons olive oil
1/4 cup of honey mustard
1/4 cup of wine
1/2 lemon squeezed
1/2 teaspoon salt & pepper
Take the pork filet and place it in a shallow dish.
Combine the remaining ingredients into a bowl and whisk. Once blended, pour the marinade over the pork. Cover with foil and place in the fridge for up to 12 hours.
When ready to BBQ, place on the grill and cook for about 25 minutes, flipping the pork mid way. Also, be sure to use a meat thermometer to gage the meat has reached the proper temperature of 145 degrees.
Once the meat is cooked, leave the meat on a cutting board for 10 minutes and then slice!
I served this with smashed potatoes and mixed vegetables, but to make things very simple, make a garden salad and serve together for a light and healthy meal.
Now its your turn. Do you have a great recipe that you can share with us? Head over to my cooking partner in crime, The Harried Mom, and link up with us. You can also, share your recipe in the comments section below or on Facebook! Until next week……