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The honey-sweet glaze on this tenderloin is a match for Ashunta, a favorite Corky’s server whose sweet smile and bubbly personality are a treat for guests and co-workers alike. If you happen to have leftovers (you won’t), slice the tenderloin and serve it on hot Sweet Potato Biscuits (page 42) for day-after finger sandwiches.

4 to 6 servings
  • 1/2 cup bottled Italian-style vinaigrette
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 3/4 pounds pork tenderloin, trimmed  

Combine the vinaigrette, soy sauce, and honey in a resealable plastic bag and add the pork. Seal the bag and place it in the refrigerator, allowing the pork to marinate several hours or overnight.

Prepare a grill for medium-heat cooking. Remove the pork from the marinade, discarding marinade. Grill the pork, covered, until a meat thermometer registers 145°F, turning once, about 15 to 20 minutes. Let the pork rest for 10 to 15 minutes before slicing