Recipe - Grilled Pork Tenderloin

1/3 pound Tenderloin per person, about
Several garlic slivers
1 cup Orange juice
4 tablespoon Honey
2 tablespoon Melted butter
Fresh chopped rosemary
Fresh chopped thyme
1 teaspoon Salt

OPTIONAL SAUCE
Three fourths cup Plus
3 tablespoon Sweet orange marmalade
1 One half cup Chicken stock
2 tablespoon Red wine vinegar
1 One half tablespoon Chopped fresh rosemary
1 tablespoon Very finely chopped garlic
3 tablespoon Butter

Make slits all over tenderloins. Insert garlic slivers into slits. Place
tenderloins into a nonreactive dish.

In nonreactive bowl, combine orange juice, honey, butter, herbs and salt.
Add to tenderloins and marinate in refrigerator at least six hours, or
overnight, turning several times.

Remove tenderloins, reserving marinade. Grill tenderloins, brushing with
reserved marinade and turning often, for about 2025 minutes, until an
internal temperature reaches 155 degrees (I usually have the tenderloins
"hugging" each other, side by side this somewhat reduces the charring,
which you want some of for flavor, but not too much).

Remove from grill and cover with foil, to let juices retreat back into meat
and to let temp reach 160 degrees.

Slice each tenderloin into One half inch thick slices, on a heavy diagonal.
Serve with or without the following optional sauce.

OPTIONAL SAUCE: Heat marmalade, stock, vinegar, rosemary and garlic in
medium saucepan over mediumhigh heat. Stir constantly and cook about 5
minutes or longer until sauce has reduced slightly (it should not be
thick). Pour any reserved pork juices into saucepan. Whisk in butter, one
tbsp at a time. Cook sauce another 3 to 4 minutes to incorporate meat
juices. Posted to Kitmailbox by Georgemmmc@aol.com on Apr 27, 1997