1. Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal the bag, and refrigerate for at least 4 hours.

2. Prepare the grill for indirect heat and lightly oil the grate.

3. Remove meat from marinade and discard liquid. Grill for 15 to 25 minutes or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).