Easy Grilled Honey Garlic Pork Tenderloin

My granddaddy taught me that the secret to perfect pork tenderloin is keeping it simple and not overthinking the marinade. This honey garlic version has become my signature dish at family gatherings – it’s tender, juicy, and has that perfect balance of sweet and savory that makes everyone ask for the recipe. The best part is it goes from raw to perfectly grilled in just 20 minutes.

Ingredients

• 2 pork tenderloins (about 2 lbs total), trimmed
• ¼ cup raw honey
• 3 tablespoons coconut aminos
• 4 cloves garlic, minced
• 2 tablespoons avocado oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ¾ teaspoon sea salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Prepare marinade: In a small bowl, whisk together honey, coconut aminos, minced garlic, avocado oil, and lemon juice until well combined.
2. Season pork: Pat pork tenderloins dry and season all over with salt, pepper, paprika, onion powder, thyme, and cayenne. Rub seasonings into meat.
3. Marinate (optional): Place seasoned pork in a zip-top bag with half the marinade. Marinate 30 minutes to 4 hours, or proceed immediately to grilling. Reserve remaining marinade for basting.
4. Preheat grill: Heat grill to medium-high heat (about 400-450°F). Clean and oil grates well.
5. Sear the pork: Remove pork from marinade and grill 2-3 minutes per side to sear all sides, creating a golden crust.
6. Finish cooking: Reduce heat to medium (350°F) and continue grilling 10-12 minutes, turning every 3-4 minutes and basting with reserved marinade. Cook until internal temperature reaches 145°F.
7. Rest and slice: Remove from grill and let rest 5 minutes. Slice into ½-inch medallions and garnish with fresh parsley before serving.

Tips

• Don’t skip the resting time – it keeps the juices from running out when sliced
• Use a meat thermometer for perfect doneness – pork is safe at 145°F
• If your grill runs hot, move to indirect heat after searing
• Save any leftover marinade before it touches raw meat for serving sauce
• Try serving with grilled vegetables or over a fresh green salad