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Source: Stop and Smell the Rosemary

Grilled Pork Tenderloin
Try this pork hot off the grill.
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Serves: 4 to 6
Prep Time: 65 minutes
Cook Time: 45 to 60 minutes
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2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
Pinch salt
1 teaspoon freshly ground pepper
1/4 teaspoon ground allspice, or cloves
3 cloves garlic, minced
2 tablespoons Vegetable Oil
1 to 1 1/2 pounds pork tenderloin
1/2 cup orange marmalade
1/3 cup Dijon mustard
1 tablespoon fresh ginger, grated
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Mix thyme, sage, salt, pepper, allspice, and garlic in a small bowl. Rub tenderloin in oil then coat evenly in thyme mixture. Cover and marinate at least 1 hour in the refrigerator.
Combine marmalade, mustard, ginger, Worcestershire, salt, and pepper in a small bowl.
Prepare grill. Oil grill rack and position 4 to 6 inches above coals. Place tenderloins on rack so that they are not directly over heat. Close grill and maintain constant temperature. Grill 45 to 60 minutes, basting with marmalade mixture every 10 minutes. Pork is done when a meat thermometer registers 160 degrees. Remove from grill, cover loosely with foil, and let rest 10 minutes. Slice and serve immediately.

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