Brown Sugar Honey Mustard Pork Tenderloin

Brown Sugar Honey Mustard Pork Tenderloin

Submitted by Laura Bergman


  • 6 Tbsp. honey
  • 3 Tbsp. mustard
  • 2 Tbsp. dark brown sugar
  • 1/4 tsp. red pepper flakes
  • 2 cloves garlic finely minced and smashed into a paste
  • 1 Tbsp. molasses optional
  • 2 pork tenderloins approx. 1/2 lb. each
  • 2 tsp. seasoned salt
  • 1 tsp. black pepper


  • Preheat gas grill to high, allowing grill temperature to reach 450-500 degrees. In a small mixing bowl, combine honey, mustard, dark brown sugar, red pepper flakes, and garlic paste, plus molasses if using. Set aside. Dry surface of pork with paper towels. Season pork with seasoned salt and black pepper. Grill pork over medium high heat, flipping every 2 minutes to sear on all sides. Reduce heat to medium. Brush honey mustard mixture over pork. Continue cooking and basting every 4-5 mintues, with the grill lid closed between basting, until center of pork registers 145 degrees on a meat thermometer. Remove from heat and allow pork to rest 5 mintues before slicing.