Grilled Honey Glazed Pork Tenderloin with Onions

Grilled Honey Glazed Pork Tenderloin with Onions


1/2 cup (120ml) Buckwheat honey
1/4 cup (60ml) Extra-virgin olive oil
1/4 cup (60ml) Cider vinegar
1 Tablespoon (15ml) Minced garlic
2 Teaspoons (10ml) Herbes De Provence seasoning mixture *

1 Teaspoon (5ml) Salt
1/2 Teaspoon (2.5ml) Pepper
2 lbs. (900g) Pork tenderloin
3 Medium sized onions

* Herbes De Provence is available at many grocery stores or combine the following: savory, thyme, basil, marjoram, oregano, rosemary, bay leaf and lavender.

Grilled Honey-Glazed Pork Tenderloin with OnionsCombine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Add pork and turn to coat it well. Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from refrigerator 30 minutes before grilling. Prepare grill for a medium-hot fire with an indirect heat area. Slice onions in rounds 1/2 to 3/4-inch thick. Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed. Grill pork over indirect heat, covered, until the middle is about 145°F, 25 to 30 minutes. Brush pork generously with the marinade; turn every 10 minutes to evenly cook. Put onions over direct heat and brush with marinade. Turn frequently, applying marinade, until well marked and soft, 8 to 12 minutes. Move onions off direct heat to finish cooking. Let pork rest 5 minutes before slicing into 3/4-inch thick slices. Serve with grilled onions.

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