manuka honey, pork tenderloins

Grilled Honey-Glazed Pork Tenderloins with Onions

Whether you’ve been cooking large family dinners for years or you just like to try new recipes, this recipe for Grilled Honey-Glazed Pork Tenderloins with Onions will not only taste impeccable, but you might be looking at your go-to meal for those family dinner nights and those gatherings meant to impress your friends. Even better, this recipe, while it may seem a challenge by its mouthful of a name, combines its ingredients in the easiest way possible to produce its miraculous blend of sweets, spices, and juices. Be prepared to dedicate several hours of your time, as the pork has to soak in a marinade for a few hours before you can grill it. Make sure to have multiple heat sources or even just multiple burners to give yourself flexibility—luckily, there’s some time in between different steps that can give your a breather, leaving little to worry about while making this filling, mouthwatering Manuka honey dish.

Ingredients for Grilled Honey-Glazed Pork Tenderloins

½ cup Manuka honey

¼ cup extra-virgin olive oil

¼ cup cider vinegar

1 tablespoon minced garlic

2 teaspoons Herbes De Province seasoning mixture (or another preferred seasoning)

1 teaspoon salt

½ teaspoon pepper

2 lbs. pork tenderloin

3 medium-sized onions

Meat thermometer

Directions for Grilled Honey-Glazed Pork Tenderloins

  1. Combine Manuka honey, vinegar, garlic, herbs, salt, and pepper in a shallow pan to form a marinade. Add pork, and turn to coat it well. Cover and refrigerate for 2-4 hours, turning pork occasionally.
  2. Remove pan from refrigerator 30 minutes before grilling. Prepare grill for a medium-hot fire with indirect heat area.
  3. Slice onions in rounds ½ to ¾-inch thick.
  4. Remove pork from marinade, and boil marinade for 1 minute. Taste and add more salt if needed.
  5. Grill pork over indirect heat, covered, until the middle is about 145 degrees F (25-30 minutes).
  6. Brush pork generously with marinade, and turn pork every 10 minutes to evenly cook.
  7. Put onions over direct heat, and brush with marinade. Turn frequently, continuing to brush with marinade, until well-marked and soft (8-12 minutes). Move onions off direct heat to finish up with the pork.
  8. Let pork rest for 5 minutes before slicing into ¾-inch thick slices—yields about 4-6 servings. Serve with grilled onions and after that, most importantly, have a great dinner!

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