I am obsessed with this grilled honey mustard pork tenderloin recipe. It is one of my favorite things to make on the grill and for gatherings. I make it every year for my annual birthday barbecue.
I got the idea from a very old episode of Grill it or Backyard with Bobby Flay, I can’t remember. It was definitely Bobby Flay cooking it. It isn’t his recipe, but the idea came from him. There is something magical about honey, mustard, and molasses blended together and then basted on pork tenderloin. So yummy! It is so easy to make, if I can do it, you can do it. Let’s get grilling!
- Pork tenderloin a few pounds
- 1/4 cup of Molasses 85g
- 1/2 cup of Dijon Mustard 125g
- 2 Tbsp. of Honey 42g
- Pinch of Salt
- Olive Oil
- Garlic Powder
Begin by getting the grill started. You want the heat to be around medium to medium-high heat. (350 to 375F) Slice the pork tenderloin into about 1-inch thick pieces.
Then pound the pork tenderloin flat with a meat tenderize or rolling pin. Place in a sheet pan or baking dish.
Drizzle the oil over the pork, and add a few pinches of salt, pepper, and garlic powder.
For the glaze, mix together the molasses, mustard, and honey in a small bowl along with a pinch or two of salt.
Use tongs and add the pork to the preheated grill. Baste the top side with the honey mustard glaze. And cook for 3 to 5 minutes. Then flip the pork over and baste that side and cook an additional 2 to 4 minutes. The pork should be slightly firm and golden brown. The internal temp should be at least 145 F, if you are checking with a meat thermometer.
Remove the cooked pork tenderloin from the grill and allow it to rest for a few minutes before serving.
Feel free to baste it with more glaze if you like after. Enjoy!
Print the full recipe here.