Brown Sugar Honey Mustard Pork Tenderloin
- 2 – 1.5 lb. pork tenderloins
- 2 teaspoons seasoned salt
- 1 teaspoon black pepper
- 6 TBSP honey
- 3 TBSP mustard
- 2 TBSP dark brown sugar
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic, finely minced and smashed into a paste
- 1 TBSP molasses, optional
Preheat grill to high, allowing grill temperature to come to 450-500 degrees F.
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. Discard paper towels. Season pork with seasoned salt and black pepper.
Grill 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 minutes, with the grill lid closed between basting, until center of pork registers 145 degrees F on a digital instant read thermometer. Remove from heat and allow pork to rest 5 minutes before slicing.