Grilled Honey-Glazed Pork Tenderloin with Onions

Published 10:31 am Thursday, October 23, 2014

1/2 cup Buckwheat honey

1/4 cup extra-virgin olive oil

1/4 cup cider vinegar

1 tablespoon minced garlic

2 teaspoons Herbes De Provence seasoning mixture

1 teaspoon salt

1/2 teaspoon pepper

2 pounds pork tenderloin

3 medium onions

Combine 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 degrees, 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, brushing with 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.

Courtesy of National Honey Board