- 2 (1 pound) pork tenderloins
- 2/3 cup honey
- 1/2 cup Dijon mustard
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 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 meat thermometer reads 145 degrees (63 degrees C).
- In a saucepan, warm the reserved sauce; serve with pork.