Barbecued Pork Tenderloins

Tex-mex magic weekend from good food magazine, august 1986. prep time does not include marinating time.

Place tenderloins in shallow noncorrosive pan.

Add orange juice , soy sauce , honey , garlic , rosemary , and a generous grinding of pepper.

Turn tenderloins over several times to mix marinade.

Refrigerate coverede , turning meat once or twice , at least 2 hours.

Start charcoal or gas grill for grilling.

When coals are very hot and covered with gray ash , or gas grill is preheated , brush grill rack with oil and place tenderloins on grill.

Sprinkle lightly with salt.

Grill , turning once , until brown and crusty on outside but still juicy inside , 20-25 minutes.

Let stand 10 minutes on serving platter fefore slicing.

Slice diagonally 1 / 2-inch thick.

Serve at once.

Broil 6 inches from heat , turning once , about 20 minutes.

pork tenderloin, fresh orange juice, soy sauce, honey, garlic cloves, fresh rosemary, fresh ground pepper, vegetable oil, salt