Mustard-Glazed Pork Tenderloin

We loved this. Made it twice in the past two weeks. You'll probably love it too.

Got it out of our Grill Book: GRILL MASTER.

We've been trying to grill about once a week. Only one bust so far.

Mustard-Glazed Pork Tenderloin

      2 Pork Tenderloins

      Glaze:

-1 Jar Red Currant Jelly (we used half a jar).

-2 Tbs Dijon, English, or other Spicy Mustard (we just used regular mustard/ I put a little chipotle seasoning in mustard for it).

      Marinade:                                                            

-1/2 Cup Soy Sauce

-1/4 Cup Packed Brown Sugar

-2 Tbs Dry Sherry (We used apple juice)

-1/2 Teas Garlic Powder

-1/2 Teas Ground Cinnamon

Mix all marinade ingredients in a bowl (we just made it in a ziploc bag that we were going to put the pork in). Place the pork in a large ziploc bag and pour in the marinade. Seal the bag closed, squish the marinade around the pork; refrigerate at least 4 hours. Overnight is best. (Ours ended up being in the marinade for 2 nights).

Remove pork from the fridge at least 30 minutes before grilling. Discard the marinade and pat the pork dry. (We did not pat the pork).

To make the glaze, in a saucepan over low heat, combine the jelly and mustard and heat until the jelly melts. Do not stir until just before the jelly has melted. Set aside at room temperature.

Prepare your grill for direct grilling over medium heat. Brush and oil the grill grate.

Place the tenderloins on the grill directly over the fire and cook until nicely grill-marked, 3-4 minutes. Roll them about one-quarter turn, brush the cooked side with the glaze, and cook for another 3-4 minutes. Roll and brush again, then continue in the manner for a total of about 15 minutes for medium. If the glaze begins to burn, move the tenderloins to the edge of the charcoal grill or lower the heat of your gas grill. The pork is ready when it feels fairly firm to the touch, or an instant-read thermometer inserted into the thickest part registers 145*. The internal temperature of the tenderloins will rise a few degrees as they rest.

Transfer the tenderloins to a cutting board, brush one more time with the glaze, and let rest for about 5 minutes. Slice on the diagonal against the grain and arrange the slices on a platter. Brush with any remaining glaze and serve at once!