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Pomegranate-­Honey Pork Tenderloin

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Makes 4 servings 1x

Time 25 to 35 minutes

Units Scale

Ingredients

  • 1 1/2 pounds pork tenderloin, trimmed of excess fat and silverskin
  • Salt and pepper
  • 2 tablespoons honey
  • 1 tablespoon pomegranate molasses
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • Juice of 1/2 lime

Instructions

  1.  Start the coals or heat a gas grill for medium-­high direct cooking. Make sure the grates are clean.
  2. Pat the meat dry with paper towels. Sprinkle with salt and pepper on all sides. Whisk the honey, pomegranate molasses, soy sauce, sugar, and lime juice in a small bowl, taste, and adjust the seasoning with salt.
  3. Put the tenderloin on the grill directly over the fire. Close the lid and sear for 3 minutes. Turn the pork, brush the seared side with the glaze, close the lid, and let the other side sear for 3 minutes. Turn and brush with the glaze. Continue to turn and brush with the glaze ­every few minutes ­until the internal temperature at the thickest point is 135° to 140°F, another 10 to 20 minutes, depending on its thickness and how hot the fire is. If the glaze browns too much, move the tenderloin to the outside edge of the fire or turn the heat down.
  4. When the pork is done, transfer it to a cutting board, and let rest ­until the internal temperature rises to 145°F. Cut across into slices and serve.

—Recipe from How to Grill Everything

Recipe variations

Sesame-Honey Pork Tenderloin Substitute sesame oil for the pomegranate molasses and use the juice from the entire lime. Garnish with toasted sesame seeds and chopped chives if you like.

Mustard-Curry Pork Tenderloin For the glaze, replace the honey, pomegranate molasses, soy sauce, sugar, and lime juice with 2 tablespoons Dijon mustard and 1 tablespoon curry powder.

Miso-Rubbed Pork Tenderloin Omit the glaze. Instead, rub the tenderloin with ¼ cup white, yellow, or red miso.