The Best Pork Tenderloin

When I say this is the best, I mean it.  This is my "go to" recipe for summer entertaining.  I always have these ingredients on hand for a super simple main.  Every time I make this, somebody asks for the recipe.  It's sweet, savory, tender and it's best when done on the BBQ.  This is another dish my husband moans through.  I've learned that's a compliment and I'm okay with it.
If you're making more than 1 tenderloin, use a 1/3 cup of each of the 3 main ingredients.  Always save some for basting and try to marinate this for no less than 2 hours.  Overnight and it's even better.  I don't always throw fresh herbs in but while I was BBQing, my herb garden was staring at me and I grabbed a handful of rosemary and parsley and tossed it into the basting bowl.  It's also extremely important to let the pork rest.  It's keeps it oh so juicy and unbelievably tender.
I haven't tried this on chicken but I'm sure it would make the chicken sing.

The Best Pork Tenderloin

Serves 2-3

1 Pork Tenderloin
1/4 cup Dijon Mustard
1/4 Honey
1/4 Soy Sauce
1-2 Tbsp Balsamic Vinegar
1 clove of garlic, chopped
Fresh Black Pepper
Fresh Herbs (optional)

Combine mustard, honey, soy sauce, balsamic and garlic.  Pour half of it over the pork and save the other half for basting.  Give the pork a good grinding of pepper and let marinate for a minimum of 2 hours or overnight.
Pre-heat one side of the grill to med-high.  Once heated place pork on the grill over the heat turning every 2-3 minutes while basting.  After 10 minutes, move to the other side of the grill and continue basting and turning over indirect heat for another 10 min (close the lid in between basting) until just a hint of pink remains inside.  Remove from the grill and tent with foil for at least 10 minutes.  Slice and serve.