Grilled Pork Loin and Tenderloin with Horseradish Cream Sauce

Using a fork, pierce the pork loin and tenderloins all over to allow the marinade to penetrate.

Place both the pork loin and tenderloins into a large, 2-gallon zip-top bag.

To the bag, add the olive oil, balsamic vinegar, soy sauce, honey, and 1/4 cup of all-purpose seasoning.

Seal the bag, removing as much air as possible, and massage the marinade into the meat to ensure it's fully coated.

Refrigerate and let the pork marinate for at least 2 hours.

Preheat your oven to 400°F. Remove the pork from the marinade bag, reserving the leftover marinade for basting. Place the large pork loin on a baking sheet and set the smaller tenderloins aside.

Bake the pork loin for 20 minutes to give it a head start on cooking.

While the loin is in the oven, preheat your grill. Once the loin has baked for 20 minutes, transfer it to the hot grill along with the marinated tenderloins.

Season all sides of the pork generously with the black pepper and herb seasoning.

Grill the pork, flipping occasionally and basting with the reserved marinade. Be careful of flare-ups due to the honey in the marinade.

Continue grilling until the pork has a nice char and is cooked to your desired doneness.

Remove the pork from the grill, place it on a clean tray or cutting board, and let it rest.

While the pork rests, prepare the horseradish sauce. In a small bowl, combine the sour cream, prepared horseradish, 1 tsp of all-purpose seasoning, and the spicy seasoning (if using).

Mix the sauce ingredients until smooth and well combined.

Slice the rested pork loin and tenderloin against the grain.

Serve the sliced pork with the horseradish cream sauce on the side for dipping.