Ingredients
1/2  cup Buckwheat honey
1/4  cup extra-virgin olive oil
1/4  cup cider vinegar
1  Tablespoon minced garlic
2  teaspoons Herbes De Provence seasoning mixture
1  teaspoon salt
1/2  teaspoon pepper
2  lbs. pork tenderloin
3 medium onions

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

Prepare grill for a 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 the middle is about 145F, 25 to 30 minutes. Brush pork generously with the marinade; 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 to12 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.  Makes 4 to 6 servings.

 
Source:  www.honey.com