Balsamic Glazed Grilled Pork Tenderloin

Combine minced garlic, chopped onion, and ground chili powder with paprika and a pinch of salt in a bowl. Gently coat the entire surface of the pork tenderloin with this spice blend.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the pork tenderloin until it develops a golden-brown crust on all sides, taking approximately 2 minutes per side. Cover the pork with aluminum foil.

Preheat your outdoor grill to medium-high heat and lightly brush the grill grates with oil. Place the pork tenderloin on the grill, still wrapped in foil, and cook for 20 minutes.

While the pork is cooking, whisk together balsamic vinegar, honey, and mustard in a small bowl. Add the remaining olive oil to this mixture. Unwrap the pork tenderloin from its foil and generously brush the glaze all over its surface. Continue to grill, brushing on more glaze as needed, until an instant-read thermometer inserted into the center of the pork reaches 145 degrees F (63 degrees C), taking around 10 minutes more.

Once cooked, allow the pork tenderloin to rest at room temperature for 5 minutes before slicing. If desired, drizzle any remaining glaze over the top of the pork.