In a small bowl, blend together using a fork, garlic powder, onion powder, paprika, thyme, salt, pepper and honey.
Remove the pork tenderloin from there refrigerator and remove any excess fat. Using a spoon and your hand to massage the rub over the tenderloin, making sure you covered all areas. Set the tenderloin aside.
In a small saucepan, over medium heat, melt butter to a slow bubble, add the garlic and simmer for about 1-2 minutes, until the aroma releases. Add the sage, salt and pepper, and simmer for 2 minutes. Then remove from heat and set aside.
Heat grill to medium heat. Using tongs, place tenderloin on the grill and cook for about 20-25 minutes, turning every few minutes on all four sides to ensure even cooking. Lower lid a couple of times to cook internally and make sure you move tenderloin if it becomes too charred.
Once cooked, transfer to a clean cutting board and cover with aluminum foil. Allow to rest for 10 minutes before slicing so the juices remain in the meat.
Using a sharp knife, slice crosswise into ½ inch slices, place on serving place, and drizzle with sauce, garnish with fresh sage and thyme. Serve immediately with your favourite sides.
