top of page

Honey-Grilled Pork Tenderloin

Its not every night that Heather dishes out a 10/10 for dinner and as tonight was one of those rare nights, it was only fitting to sit down and type out an entry. So if you’re interested in tasting a superb pork tenderloin, read on.

Here’s what you’ll need as a start:

  1. 1 large pork tenderloin, trimmed of all fat and silver skin

  2. 1/2 cup of beer (Tiger in our case)

  3. 3 Tablespoons roasted sesame seeds

  4. 3 Tablespoons honey

  5. 1/4 Teaspoon Yellow Mustard (Dijon works as well)

  6. 1/4 Teaspoon Mustard powder

  7. 1/2 Teaspoon freshly ground black pepper

  8. 1/4 Teaspoon dried rosemary

  9. 4 cloves of garlic, smashed and minced

Combine all of the ingredients above and once you’ve trimmed your tenderloin, add everything into a zip-top bag, ensuring you get as much of the air out of the bag. Squish it all about and place your tenderloin (in bag) in a dish and straight into the fridge. I let this sit in the fridge (occasionally turning the pork) for about 6 hours.

Now, go set up your grill for indirect heat and stabilize your temperature at 400 degrees F. While your grill is coming up to temperature, make sure the pork does too. Take it out of the fridge and let it warm up a bit before you plonk it on the grid! When you open your zip-top bag, save the marinade and pour it into a small saucepan, heat it over medium/low heat until it boils. Then, under a watchful eye, let it boil for 5 minutes then set it aside for a quick warm up later. You’ll use the marinade as a sauce for the tenderloin when serving. Nothing goes to waste in this house!

Once you’re all ready, set your tenderloin down onto the grid and let it sizzle and get those fantastic grid marks. Pretend the loin has 4 sides and turn it every three minutes to achieve Nirvana. Once you’ve done all four sides, insert your trusty thermometer (my brand new IGrill worked a treat!!!) and keep grilling until you’ve reached an internal temperature of 145 degrees F. Honestly, that was only a minute or two longer after the fourth flip. Once your thermometer pings, pull the loin off and wrap it in some heavy duty aluminium foil and let it rest for 10 minutes.

Get your knife nice and sharp and carve the tenderloin into thin pieces. Plate and drizzle with the remaining marinade, which is now your sauce. Our pork tenderloin was served with a mixed salad with feta and walnuts. A perfect combination to a perfect meal.

Overall Heather Rating: 10/10

This slideshow requires JavaScript.

9 views0 comments

Recent Posts

See All


Post: Blog2_Post
bottom of page