In a large bowl combine honey, mustard, vinegar, oil, garlic, salt and pepper.

Add the pork, turning to coat. (Can be made ahead, refrigerated for up to 24 hours).

Reserving marinade, place the port on a greased grill over medium high heat; brush with marinade.

Close the lid and cook, turning occasionally for about 18 minutes or until just a hint of pink remains inside.

Tent with foil and let cool 5 minutes. Cut into ½” thick slices.