1-1/2 Tbsp Dijon Mustard
2 Tbsp Balsamic Vinegar
1-1/2 Tbsp Olive Oil
2 Tbsp Fresh Parsley, minced
1 Tbsp Fresh Chives, minced
2 Cloves Garlic, minced
2 tsp Honey
Sea Salt & Pepper to taste
15 oz Pork Tenderloin
In a bowl mix together the Mustard, Balsamic Vinegar, Olive Oil, Parsley, Chives, Garlic, Honey, Salt and Pepper. Whisk until everything is well combined.
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.
Remove from the refrigerator and allow the pork to come to room temperature.
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.
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.
Before slicing and serving, let the pork rest for about 6-8 minutes.