Grilled Honey Dijon Garlic Pork Tenderloin Recipes

Steps:

• Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
• Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
• Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
• Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Steps:

• In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
• Preheat the grill to medium heat.
• Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

Steps:

• Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
• Prepare the grill for indirect heat.
• Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

Steps:

• In a large resealable plastic bag, combine the soy sauce, garlic and ginger; add the pork. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight., In a small saucepan, combine the honey, brown sugar and oil. Cook and stir over low heat until sugar is dissolved. Remove from the heat; set aside., Drain and discard marinade. Lightly oil the grill rack. Prepare grill for indirect heat using a drip pan. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a thermometer reads 160°, basting frequently with honey mixture. Let stand for 5 minutes before slicing.

Steps:

• Place pork in lg plastic bag.
• Mix remaining ingredients.
• Set aside 2/3 cup.
• Pour remaining marinade over pork, turn to coat.
• Seal bag and refrigerate for 4 hours.
• Drain.
• Grill, covered, over indirect medium heat for 10 minutes each side.
• Juices should run clear.
• Serve with reserved sauce.