• 1 -1.5 pounds pork tenderloin
• 1 tablespoon unsalted butter
• ½ sweet yellow onion, diced
• 3 tablespoons Dad’s Own
• 2 tablespoons dijon mustard (can substitute any prepared mustard)
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• ½ teaspoon black pepper
• ¼ teaspoon salt
• Pinch of cayenne (optional)

• Remove tenderloin from the refrigerator and cover. Bring to room temperature while continuing with next steps.
• Preheat the grill or air fryer to 400 degrees.
• Heat skillet on medium heat and melt butter. Add onions and cook until soft and translucent, about 5 minutes.
• In a separate bowl, mix all remaining ingredients and add to the skillet to create a honey mustard bbq sauce.
• Heat to simmer and continue to cook until the vinegar smell is gone, about 5 minutes.
• Remove the sauce from heat and allow it to cool to room temperature.
• Coat tenderloin in honey mustard bbq sauce, reserving ¼ cup for later use.
• Cook tenderloin for 10-12 minutes on each side or until internal temperature reaches 145 degrees.
• Remove from heat, cover with foil and allow tenderloin to rest for 10 minutes.
• Sliced tenderloin into ½ inch medallions and drizzle remaining sauce over top.

Serving: Best served with mashed potatoes and sauteed vegetables marinated in Dad’s Own.