Preheat grill to a surface temperature of about 450 degrees which is medium to medium high on most grills. Clean and oil well.
Mix two tablespoons of honey, one tablespoon soy sauce, and 1/2 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.
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.
Think of a pork tenderloin as having three sides since they are almost triangular in shape. So a "flip" is a 1/3 rotation.
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.
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.
Make it Perfect First Time and Every TimeDon't miss out, check the full post. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.