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Combine garlic powder, coriander, brown sugar, salt and pepper. Rub all over tenderloin and let sit for 30 minutes. Drizzle tenderloin with olive oil and grill over medium-high heat, turning occasionally, until internal temperature is 130°F, 18 to 20 minutes. Allow to rest 5 minutes (internal temperature will continue to rise to 145°F).
Slice pork and place on a platter. Top tenderloin with goat cheese and rosemary, then drizzle with honey.