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 tenderloin. Life is good.
We all love great grill pork, and pork tenderloin is just made for the small household. You generally get 2 large or 4 small servings. And it always is great for leftovers or a salad topping.
But the same old, same old tastes need to be replaced with a change of pace at times. Well, this is it. Enjoy a different taste in a tenderloin.
This is an highly modified adaptation of an oven recipe at Well Seasoned.
I'm talking cut with your fork-tender here. Very cinnamon tasting.
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 in diameter, it is pork loin. Most pork tenderloins will not be close to 2 pounds and usually are about 1 ½ inches in diameter.
Most of the time, tenderloins are sold in "two packs" meaning there are usually two in the package. This recipe talks about cooking just one of those tenderloins.
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 grill surface temperature should be at or about 450°. See A Beginners Guide to Grill Temperature on a Gas Grill for more complete information.
You can skip the brine with a little loss in tenderness but not much since it is very tender anyways—your choice.
This uses a basic brine for pork of 2 cups water, 2 tablespoons salt, and 1 tablespoon sugar. You can brine for 1-4 hours.
If you do the brine, rinse well before the marinade, and DO NOT add the optional salt to the marinade.
📖Pork Tenderloin Recipes
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🖼️Step-by-Step Photo 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 the air out of the bag and seal. Place in a bowl and refrigerate, ensuring all the meat is covered for 1-4 hours.
Mix marinade ingredients in a small bowl. Skip the salt if the brine is used. Hint: heat the one teaspoon measure with hot water before measuring honey, and it will come off easier.
Layout a sheet of plastic wrap large enough to easily encase the pork. Remove tenderloin from brine, rinse well and pat dry. Place it about ⅓ from the edge of the plastic, brush with marinade.
Roll the meat over, and be sure to cover every bit of the tenderloin. 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 ⅓ every 5 minutes. Cook until an internal temp is 145°-150°. About 20-25 minutes.
Remove from grill and let sit for 5-10 minutes, cut and serve.
Cinnamon Honey Grilled Pork Tenderloin
- 1 pork tenderloin
- 2 cups water - cold
- 2 tablespoons table salt
- 1 tablespoon sugar
- 1 tablespoon cinnamon
- ½ teaspoon salt - Not if brining
- ¼ teaspoon pepper
- ¼ teaspoon cumin
- 1 tablespoon olive oil
- 1 teaspoon honey
- 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 the air out of a bag and seal. Place in a bowl and refrigerate, making sure all the meat is covered for 1-4 hours.
- Mix marinade ingredients in a small bowl. Skip the salt if the brine is used. Hint: heat the one teaspoon measure with hot water before measuring honey, and it will come off easier.
- Layout a sheet of plastic wrap large enough to easily encase the tenderloin. Remove the pork from brine, rinse well, and pat dry. Place it about ⅓ from the edge of the plastic. Brush with marinade.
- Roll the tenderloin over, and be sure to cover every bit of it. 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 ⅓ every 5 minutes. Cook until the internal temp is 145°-150°. About 20-25 minutes.
- Remove from grill and let sit for 5-10 minutes, cut, and serve.
My Private Notes
- Skip the brine if you like, this is very tender anyways.
- If you brine, be sure to rinse well and skip any further salt.
- Heat your measuring spoon for the honey in hot water before using it. Your life will be easier.
- The grill surface temperature needs to be in the 450° range. Please use a grill surface thermometer.
- Do not skip oiling the grill grates well; this will stick.
- When "flipping" a pork tenderloin, you roll it ⅓ of a rotation. It is triangular, not round or flat.
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.
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Editor's Note: Originally published April 12, 2010. Updated with rewritten text, additional material, and re-edited photos, and a table of contents to help navigation.