2 tbsp (25 mL) liquid honey
2 tbsp (25 mL) grainy mustard
2 tbsp (25 mL) balsamic vinegar
1 tbsp (15 mL) olive oil
1 clove garlic, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 pork tenderloins
In large bowl, combine honey, mustard, vinegar, oil, garlic, salt and pepper; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Reserving marinade, place pork on greased grill over medium-high heat; brush with marinade. Close lid and cook, turning occasionally, for about 18 minutes or until just a hint of pink remains inside.
Transfer to cutting board; tent with foil and let stand for 5 minutes. Cut into 1/2-inch (1 cm) thick slices.