- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp chili powder
- 2 tsp paprika
- 1 tsp salt
- 2 tbsp olive oil, divided
- 3 lb pork tenderloin
- 1/4 cup balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
Mix garlic powder, onion powder, chili powder, paprika, and salt together in a small bowl. Rub mixture all over pork tenderloin.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
Meanwhile, mix balsamic vinegar, honey, mustard, and remaining olive oil in a small bowl. Unwrap pork on grill and liberally brush the glaze on all sides. Continue grilling and brushing on more glaze about 10 minutes more, until a meat thermometer inserted in the center reads 145 degrees. Allow to rest for at least 5 minutes before cutting. Drizzle with any remaining glaze if desired.
8 servings