Yield: 4-6 servings

Ingredients:
1/2 c. honey
1/4 c. extra-virgin olive oil
1/4 c. cider vinegar
1 tbsp. minced garlic
2 tsp. herb seasoning mixture (your choice)
1 tsp. salt
1/2 tsp. pepper
2 lb. pork tenderloin
3 medium onions

Directions:

  • Combine honey, oil, vinegar, garlic, herbs, salt and pepper in shallow pan.
  • Add pork and turn to coat well.
  • Cover and refrigerate 2 to 4 hours. Turn pork occasionally.
  • Remove pan from the refrigerator 30 minutes before grilling.
  • Prepare grill for medium-hot fire with an indirect heat area.
  • Slice onions in rounds 1/2 to 3/4-inch thick.
  • Remove pork from marinade and boil marinade 1 minute.
  • Taste and add more salt if needed.
  • Grill pork over indirect heat, covered, until middle is about 145°F (25 to 30 minutes).
  • Brush pork generously with the marinade and turn every 10 minutes to evenly cook.
  • Put onions over direct heat and brush with marinade.
  • Turn frequently, brushing with marinade, until well marked and soft (8 to 12 minutes).
  • Move onions off direct heat to finish cooking.
  • Let pork rest 5 minutes before slicing into 3/4-inch thick slices.
  • Serve with grilled onions.