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    🏠Home » Recipes » Pork Tenderloin Recipes

    Honey Garlic Glazed Grilled Pork Tenderloin

    Jul 20, 2019 | Last Updated Apr 15, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.05 from 22 votes

    Honey garlic glazed grilled pork tenderloin is bursting with great flavor. Get a company-worthy pork tenderloin with these easy step by step photo instructions.

    Cut pork tenderloin on white platter

    Table of Contents
    • 🐖Pork Tenderloin
    • ♨️The Grill
    • 🌡️When is the Tenderloin Done?
    • 📖Pork Tenderloin Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    I love grilled pork tenderloin, and I have lots of variations. It's a great "cooking for two" meal and is always a step up from a pork chop.  I started with a nice honey garlic glaze coating and carefully grilled to get this great variation.

    My Rating

    My rating system of a 4 out of 5 so very nice.

    A nice strong four heading to a five. My wife, who was not hungry, had two servings.

    🐖Pork Tenderloin

    Pork Loin is not tenderloin graphic - Image licensed May 17, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.

    The tenderloin refers to the psoas muscle along the lower back. It is chicken tenders in the chicken or beef tenderloin (filet mignon) in cattle. The psoas is generally most tender cut since it is not used for movement.

    I always think of a pork tenderloin as having three sides since they are almost triangular in shape. So a "flip" is just a third of a turn, not 180 degrees.

    But please note that pork lion is different and must be cooked differently. Pork loins will weigh 5 pounds or so. Most pork tenderloins are about 1 ½ pounds. Please do not confuse the two.

    Should You Brine?

    You can if you want, but tenderloin is not nearly as needly of brine as pork chops or pork loin.

    If you decide to brine, I suggest 2 cups of water with 2 tablespoons salt for 1-2 hours in the refrigerator. Be sure to rinse well when done and pat dry. Also, be sure to use low sodium soy sauce if you brine.

    ♨️The Grill

    Grill surface temperature needs to be about 450°. You can not cook this on high heat. It doesn't work well for thicker meat, and especially with the honey, you will burn the outside before the inside is cooked.

    Please see A Beginners Guide to Grill Temperature on a Gas Grill for details about grill surface temperatures.

    Can I use charcoal? Yep, but you need to create a cooler zone for the tenderloin. And remember you are cooking to a final internal temperature.

    🌡️When is the Tenderloin Done?

    I like a touch of pink, which is about 145° and takes about 25 minutes. Do not cook by time alone. Use a thermometer. Time to get to your final temperature varies by weight of the tenderloin, exact surface temperature of the grill, and the tenderloin at the start.

    Your cooking time will vary so cook to final temperature NOT BY TIME ALONE.

    📖Pork Tenderloin Recipes

    How to Grill a Pork Tenderloin on a Gas Grill

    Alton Browns Chipotle Lime Pork Tenderloin

    Cinnamon Honey Grilled Pork Tenderloin

    This recipe is listed in these categories. See them for more similar recipes.

    Grill Recipes, Pork Recipes, Pork Tenderloin Recipes
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    🖼️Step-by-Step Photo Instructions

    pork tenderloin with honey and garlic

    Preheat grill to a surface temperature of about 450°. Clean and oil well.

    mixing home in with garlic in small bowl

    Mix honey, soy sauce, and garlic powder.

    trimmed pork tenderloin

    Trim pork tenderloin of any silverskin and membrane.

    brushing pork tenderloin with sauce

    Brush the honey glaze on the tenderloin.

    place on grill over direct heat

    Place over direct heat on the grill. Grill for five minutes, rotate one-third then brush the grilled side with more honey mixture. Repeat this twice more. Then continue to grill and rotating every 5 minutes until an internal temperature of 145° to 150°. A total cooking time of 25-30 minutes. Be sure to cook to the final internal temperature and not by time.

    Honey Garlic Grilled Pork Tenderloin on white platter

    Allow to rest for 5 minutes before cutting.

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    📖Recipe

    cut Honey Garlic Grilled Pork Tenderloin on white platter

    Honey Garlic Glazed Grilled Pork Tenderloin

    From Dan Mikesell AKA DrDan
    Honey garlic glazed grilled pork tenderloin is bursting with great flavor. Get a company worthy pork tenderloin with these easy step by step photo instructions.
    Tap to leave a Rating
    4.05 from 22 votes
    Print Email Text CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings #/Adjust if desired 4

    Ingredients

    US Customary - Convert to Metric
    • 1 pork tenderloin

    Honey Glaze

    • 2 tablespoons honey
    • 1 tablespoon soy sauce
    • ½ teaspoon garlic powder

    Instructions

    • Preheat grill to a surface temperature of about 450° which is medium to medium-high on most grills. Clean and oil well.
    • Mix two tablespoons of honey, one tablespoon soy sauce, and ½ teaspoon garlic powder.
    • Trim pork tenderloin of any silverskin and membrane.
    • Brush the honey glaze on the tenderloin.
    • Place over direct heat on the grill. Grill for five minutes, rotate one-third then brush the grilled side with more honey mixture. Repeat this twice more.
    • Continue to grill and rotate every 5 minutes until an internal temperature of about 145° or your taste. A total cooking time of 25-30 minutes usually. Be sure to cook to the final internal temperature and not by time.
    • Allow to rest for 5 minutes before cutting.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. Brine if you want. I suggest 2 cups of water and 12 tablespoons salt. Refrigerate for 1-2 hours. Rinse well and pat dry. Use low sodium soy sauce if you brine.
    2. Think of a pork tenderloin as having three sides since they are almost triangular in shape. So a "flip" is a ⅓ rotation.
    3. Be sure you understand grill surface temperature, or you will burn the outside of the pork before the middle is done. A grill surface thermometer is highly recommended.
    4. NOT BY TIME ALONE. You are cooking to a final internal temperature. There are variables of the weight and thickness of the tenderloin, the tenderloin starting temperature, and your grill.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 236 kcal (12%) | Carbohydrates : 9 g (3%) | Protein : 36 g (72%) | Fat : 6 g (9%) | Saturated Fat : 2 g (10%) | Polyunsaturated Fat : 1 g | Monounsaturated Fat : 3 g | Cholesterol : 111 mg (37%) | Sodium : 227 mg (9%) | Potassium : 622 mg (18%) | Sugar : 8 g (9%) | Vitamin A : 20 IU | Vitamin C : 2.5 mg (3%) | Calcium : 10 mg (1%) | Iron : 2.2 mg (12%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's note: Originally published June 20, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    Reader Interactions

    Comments

    1. Eric Tivers

      December 25, 2020 at 6:51 pm

      5 stars
      I’ve never made a pork tenderloin before this, and this has literally become one of my favorite things to make. I’ve made it 4 times now in the last 2 months. It’s so good. I usually make more of the sauce.

      Reply

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