1/2 c. buckwheat honey
1/4 c. extra-virgin olive oil
1/4 c. cider vinegar
1 tbsp. minced garlic
2 tsp. herb seasoning mixture (your choice)
1 tsp. salt
1/2 tsp. pepper
2 lb. pork tenderloin
3 medium onions

Combine honey, oil, vinegar, garlic, herbs, salt and pepper in shallow pan. Add pork and turn to coat well. Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from the refrigerator 30 minutes before grilling.

Prepare grill for medium-hot fire with an indirect heat area. Slice onions in rounds 1/2 to 3/4-inch thick. Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed. Grill pork over indirect heat, covered, until middle is about 145°F (25 to 30 minutes). Brush pork generously with the marinade and turn every 10 minutes to evenly cook. Put onions over direct heat and brush with marinade. Turn frequently, brushing with marinade, until well marked and soft (8 to 12 minutes). Move onions off direct heat to finish cooking. Let pork rest 5 minutes before slicing into 3/4-inch thick slices. Serve with grilled onions.

Serves 4 to 6.