Ingredients:

  • 1.5 lb pork tenderloin
  • 1/4 cup honey
  • 3 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Instructions:

  1. In a small bowl, whisk together the honey, Dijon, vinegar, minced garlic, salt, pepper, and olive oil until the mixture is velvety and smooth.
  2. Pat the pork tenderloin dry with paper towels. Coat the pork thoroughly in about 2/3 of the mixture, reserving the remaining 1/3 for the final glaze.
  3. Preheat your grill to medium-high heat. Place the tenderloin on the grates and sear for 3–5 minutes per side until a deep, caramelized brown color and distinct grill marks appear.
  4. During the last 5 minutes of grilling, brush the reserved honey mustard glaze generously over the pork, rotating frequently to prevent the sugars from burning until the glaze is bubbling and tacky.
  5. Remove the pork from the grill once the internal temperature reaches 140°F (60°C). Transfer to a cutting board and let it rest uncovered for 5–10 minutes before slicing.