Grilled Pork Tenderloin

Remove any silver skin from the pork tenderloins using a sharp knife, then pat completely dry with paper towels. In a large mixing bowl, whisk together olive oil, brown sugar, soy sauce, minced garlic, fresh rosemary, thyme, Dijon mustard, and balsamic vinegar to create the marinade base. In a separate small bowl, combine the dry seasonings: smoked paprika, onion powder, salt, black pepper, and cayenne pepper. Rub this spice mixture all over the pork tenderloins, pressing gently to help it adhere. Place the seasoned tenderloins in the marinade, turning to coat completely. Let marinate for 10-15 minutes at room temperature while you preheat the grill. Reserve 2 tablespoons of the marinade for basting, keeping it separate from the raw pork.

Preheat your grill to medium-high heat (about 400-450°F). If using a gas grill, preheat with the lid closed for 10-15 minutes. For charcoal, arrange coals for medium-high direct heat. Clean and oil the grill grates to prevent sticking. While the grill heats, prepare an optional finishing glaze by combining honey, butter, and 1 tablespoon of the reserved marinade in a small saucepan. Heat over low heat, stirring until the butter melts and the mixture is smooth. Keep warm but don't let it boil. This glaze will add a beautiful caramelized finish to the pork. Remove the pork tenderloins from the marinade and let any excess drip off - you want them coated but not dripping wet.

Place the marinated pork tenderloins on the preheated grill at a slight diagonal to create attractive grill marks. Grill for 3-4 minutes without moving, then rotate 45 degrees and grill another 2-3 minutes to create crosshatch marks. Flip the tenderloins and repeat the process on the other side. Continue grilling, turning every 3-4 minutes for even cooking, for a total of 12-16 minutes depending on thickness. Baste with the reserved marinade during the last few minutes of cooking. The internal temperature should reach 145°F (63°C) when measured with a meat thermometer in the thickest part. In the final 2 minutes, brush with the honey glaze for a beautiful caramelized finish. Remove from grill and tent with aluminum foil. Let rest for 5 minutes before slicing - this allows juices to redistribute for maximum tenderness.

After the 5-minute rest period, transfer the pork tenderloins to a clean cutting board. Using a sharp knife, slice the tenderloins diagonally into 1/2-inch thick medallions - cutting on the bias creates larger, more attractive slices and makes the meat appear more tender. Arrange the sliced pork on a serving platter, slightly overlapping the pieces. Drizzle any remaining honey glaze over the sliced pork for extra flavor and visual appeal. Garnish with fresh rosemary sprigs and serve immediately. The pork should be juicy with a beautiful caramelized exterior and slightly pink interior. This pairs wonderfully with grilled vegetables, roasted potatoes, or a fresh garden salad. Each serving provides lean, high-quality protein with incredible flavor from the herb marinade and smoky grill char.