Preparation:
Cut off excess fat from tenderloins. Place meat in large plastic bag.
In a small bowl, stir together honey, mustard, chili powder and salt. Pour over pork. Shake bag to coat meat evenly. Refrigerate for 4 hours or overnight or at room temperature for 30 to 60 minutes.
To grill: Prepare coals or set gas grill to medium-high setting. Oil grill rack and cook tenderloins, turning occasionally, until the meat registers 155 to 160 degrees on a thermometer, about 15 to 20 minutes, basting occasionally with marinade. To broil: Place about 4 inches from heat and cook, turning occasionally, for 15 to 20 minutes. To bake: Preheat oven to 425 degrees. Line a shallow baking pan with heavy foil; spray the foil with nonstick spray. Bake for 15 to 20 minutes. Timing will vary with size of tenderloins.
Transfer to a cutting board and let stand for 5 minutes. Cut diagonally into 1/2-inch slices.
Serve with rice or rice pilaf, if desired.
Prep Time: 5 minutes + marinating time Cook Time: 15-20 minutes Makes: 4 servings Tenderloins come two to a package and often vary in size. If one is smaller, remove it from the heat earlier. Plan time for marinating (30 to 60 minutes at room temperature or, in the refrigerator, 4 hours or overnight).
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