Ingredients
2 pork tenderloins (1 pound each)2/3 cup honey1/2 cup Dijon mustard1/4 to 1/2 teaspoon chili powder1/4 teaspoon salt
Preparation
Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally.
Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side or until meat juices run clear and a thermometer reads 160°-170°.
In a saucepan, warm the reserved sauce; serve with pork.
