This simple yet flavorful recipe is a good choice for an outdoor cookout. Serve with fresh fruit and potato salad.

INGREDIENTS | SERVES 6

• ¼ cup honey
• ⅓ cup apple jelly
• 2 tablespoons gluten-free Dijon mustard
• ¼ cup Chicken Stock
• ½ teaspoon salt
• ⅛ teaspoon pepper
• ½ teaspoon dried marjoram leaves
• 2 (1-pound) pork tenderloins

1. Combine honey, jelly, mustard, Stock, salt, pepper, and marjoram in a small saucepan. Heat over low heat until jelly melts and mixture is blended.

2. Place tenderloins in a glass dish and pour marinade over. Cover and refrigerate 4–6 hours.

3. When ready to eat, prepare and preheat grill. Drain pork, reserving marinade.

4. Place pork on grill 6″ from medium coals; cover and grill 15 minutes.

5. Brush pork with marinade as it grills for another 15–25 minutes, turning occasionally, or until an instant read meat thermometer registers 155ºF. Let pork stand, covered, for 5 minutes before slicing. Discard remaining marinade.

Calories: 355.68
Fat: 8.95 grams
Saturated Fat: 3.11 grams
Carbohydrates: 25.44 grams
Sodium: 339.54 mg