Pork Marinade

½ cup honey
½ cup Dijon mustard
2 tbsp soy sauce
½ tsp SIDS CRAZY SALT
1 tbsp minced garlic
Leaves from 2 sprigs fresh rosemary, minced
Leaves from 2 sprigs fresh thyme, minced
SIDS SALT & PEPPER to taste
1 pork tenderloin, about 500 g

In a bowl, whisk together honey, Dijon mustard, soy sauce, SIDS CRAZY SALT, garlic, rosemary, and thyme. Season pork on all sides with SIDS SALT & PEPPER to taste.
Place pork in a large zip-top plastic bag. Pour half of the marinade over the pork and toss to coat. Seal the bag and refrigerate the pork in the marinade for at least 30 minutes, or up to 24 hours. Rotate the pork occasionally so that the marinade touches all sides.
Set aside the remaining ½ of the marinade in a separate bowl, cover, and refrigerate for later.
TO COOK THE TENDERLOIN IN THE OVEN:
Preheat oven to 200°C. Remove pork from the marinade and place in a baking dish that has been coated with cooking spray. Discard bag with the marinade. Allow pork to come to room temperature while you preheat the oven.
Cover with foil and bake for 25 minutes.
Remove cover, brush with reserved marinade, and place under the grill for about 5 minutes (or until a crispy crust forms on top), and pork reaches an internal temperature of 60°C.
Remove from oven and allow pork to rest for about 10 minutes before slicing. Serve with any remaining marinade.
TO COOK THE TENDERLOIN ON THE GRILL:
Remove pork from the marinade and allow to come to room temperature while you heat the grill. Discard bag with the marinade.
Heat the grill to medium heat. Place pork on the grill and cover. Cook for about 12-14 minutes, turning every few minutes, until pork reaches an internal temperature of 60°C.
Allow pork to rest for 10 minutes before slicing. Serve with heated reserved marinade.