Cinnamon Honey Grilled Pork Tenderloin is packed with great cinnamon and honey taste. With these easy to follow step by step photo instructions, you can make this fork-tender pork tenderloin. Live is good.
Editor’s Note: Originally published April 12, 2010, Last updated May 7, 2018, with rewritten text, additional material, and re-edited photos
This is an adaptation of an oven recipe I found at Well Seasoned, a Canadian retail site. Easy to complete in the afternoon. Brine for 1 hour, marinade for 2 hours than less than 30 minutes cooking. Very easy.
My Rating
I’m talking cut with your fork tender here. Very cinnamon tasting.
Notes on Cinnamon Honey Grilled Pork Tenderloin
What is a pork tenderloin?
The pork tenderloin refers to the psoas muscle along the lower back of the pig. The psoas is the most tender cut since it is not used for movement. While it is close to the pork loin, it is not the same. The tenderloin is much smaller and is cooked much differently.
So if your “tenderloin” is over 2 pounds and more than 2 inches diameter, it is pork loin. Most pork tenderloins will not be close to 2 pounds and usually are about 1 1/2 inches diameter.
Most of the time, pork tenderloins are sold in “two packs” meaning there are usually two in the package. This recipe talks about cooking just one of those tenderloins.
Grill setup:
This not a recipe for high-temperature cooking. You need to cook the meat and not burn the surface with the sugar coating. Also, I oiled the grill very well, and I had no sticking issues.
The Brine
You can skip the brine with a little lose in tenderness but not much since it is very tender anyways. Your choice. If you do the brine, rinse well before the marinade and add the optional salt to the marinade.
Other Pork Tenderloin Variations
How to Grill a Pork Tenderloin on a Gas Grill
Sweet and Spicy Pork Tenderloin
Grilled Smoked Paprika Pork Tenderloin
Alton Browns Chipotle Lime Pork Tenderloin
Grilled Honey Garlic Pork Tenderloin
Trim tenderloin of silver skin and any covering membranes or solid fat.
In a 1-gallon zip lock bag, mix the brine of water, salt, and sugar. Add tenderloin. Squeeze air out of a bag and seal. Place in a bowl and refrigerate, making sure all the meat is covered for 1-2 hours.
Mix marinade ingredients in small bowl. Skip the salt if the marinade is used. Hint: heat the one teaspoon measure with hot water before measuring honey, and it will come off easier.
Lay out a sheet of plastic wrap large enough to easily encase the tenderloin. Remove tenderloin from brine and pat dry. Place tenderloin about 1/3 from the edge of the plastic. Brush with marinade.
Roll the tenderloin over and be sure to cover every bit of the loin. Wrap tightly with the plastic wrap and refrigerate for 2-4 hours.
Preheat grill to grill surface temperature of 450. Clean grates well and oil extremely well.
Grill with lid closed. Rotate the tenderloin by 1/3 every 5 minutes. Cook until internal temp is 145-150. About 20-25 minutes.
Remove from grill and let sit for 5-10 minutes, cut and serve.
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Cinnamon Honey Grilled Pork Tenderloin
Ingredients
- 1 pork tenderloin
Brine
- 2 cups water - cold
- 2 tablespoons table salt
- 1 tablespoon sugar
Marinade
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1 tablespoon olive oil
- 1 teaspoon honey
Instructions
- Trim tenderloin of silver skin and any covering membranes or solid fat.
- In a 1-gallon zip lock bag, mix the brine of water, salt, and sugar. Add tenderloin. Squeeze air out of a bag and seal. Place in a bowl and refrigerate, making sure all the meat is covered for 1-2 hours.
- Mix marinade ingredients in small bowl. Skip the salt if the marinade is used. Hint: heat the one teaspoon measure with hot water before measuring honey and it will come off easier.
- Lay out a sheet of plastic wrap large enough to easily encase the tenderloin. Remove tenderloin from brine and pat dry. Place tenderloin about 1/3 from the edge of the plastic. Brush with marinade.
- Roll the tenderloin over and be sure to cover every bit of the loin. Wrap tightly with the plastic wrap and refrigerate for 2-4 hours.
- Preheat grill to grill surface temperature of 450. Clean grates well and oil extremely well.
- Grill with lid closed. Rotate the tenderloin by 1/3 every 5 minutes. Cook until internal temp is 145-150. About 20-25 minutes.
- Remove from grill and let sit for 5-10 minutes, cut and serve.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published April 12, 2010
Dr Dan
More cumin would make it more meat like. But with a sweet white wine, I will definitely do this again.
Chris
Cinnamon, that’s a spice I haven’t thought of using with pork. Was it too strong? (Wondering about your “very cinnamon tasting” comment.)