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. Updated with rewritten text, additional material, and re-edited photos
This is an highly modifided adaptation of an oven recipe at Well Seasoned.
I’m talking cut with your fork-tender here. Very cinnamon tasting.
Notes on Cinnamon Honey Grilled Pork Tenderloin
What is 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.
The 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 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 lose 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.
Other Pork Tenderloin Variations
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, 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 tenderloin from brine, rinse well 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.
Originally published April 12, 2010