Pork Medallions with Balsamic-Honey Glaze

To make the glaze, put the garlic and the rosemary in a small bowl and add the vinegar, honey, olive oil, mustard, sea salt, and ground pepper. Stir well to combine thoroughly.

Slice the tenderloin into 1-inch thick pieces, but do not slice all the way through. The pork should remain attached on one side of the tenderloin. Pour the glaze over the tenderloin. Turn it to coat, making sure to get the glaze into the sliced areas.

Place the tenderloin over coals and cook, turning, until it's still pink in the center. Continue to brush with the marinade, but make sure that the tenderloin is charred on the outside.

Serve piping hot on a platter and spoon the rest of the glaze over the top.