Guy Fierie's Honey Kissed Pretzel Crusted Pork

I adapted the recipe from Guy Fieri's:
1- 1 1/2 pound pork tenderloin, trimmed
2 tablespoons honey
2 tablespoons stone ground mustard
1 tablespoon Dijon mustard
1/2 jalapeno, minced
1 cup salted pretzels, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly chopped rosemary
1 teaspoon dry rubbed sage
1 teaspoon paprika
Salt and freshly cracked pepper
Preparation
1Combine honey, stone ground mustard, Dijon and jalapenos in small bowl. Set aside.

2Place pretzels in resealable bag. Crush pretzels using rolling pin. Set pretzels aside.

3Place garlic powder, onion powder, rosemary and sage in blender container. Cover and blend until finely ground.

4Place pork on large piece of waxed paper. Sprinkle and rub pork with herb mixture. Spread mustard mixture on pork. Wrap pork with the waxed paper and marinate in refrigerator for 20 minutes.

5Unwrap pork. Roll pork in 1 cup crushed pretzels, pressing pretzels on pork. Place pork on a grill screen or small jelly roll pan.

6Preheat gas grill to medium-high. Turn off center burner. Place pork on grill screen, on grill rack over unlit burner. Cover and grill over indirect medium heat for 25 minutes or until internal temperature reaches 155°F. Transfer pork to cutting board. Loosely cover with foil and let rest for 5 to 10 minutes.

7To serve, carve pork into 1/2-inch-thick slices. Drizzle slices with Tenderloin Sauce (see recipe link in "Additional Info"). Serve immediately.

I omitted the jalapeno, used Montreal seasoning and rosemary instead of the onion powder, garlic powder, sage and paprika, I also bake in the oven at 275 for 3 hours and for the sauce I used red wine instead of the white.