Grilled Pork Tenderloin with Balsamic Orange Marmalade Sauce

Directions

1. Preheat an outdoor grill to 450F.
2. Wash and dry the tenderloins well with paper towels. Rub them with fine sea salt and coarse black pepper and set aside.
3. Heat the marmalade with the balsamic vinegar in a small saucepan until smooth. Use 1/3 cup of the sauce for basting the tenderloins. Cook the remaining sauce over low heat for 3 to 4 minutes. Keep the sauce warm and covered.
4. Place the tenderloins on the grill. Baste them quickly with the sauce and cook them for 7 minutes over indirect heat with the grill top closed. Lower the heat to 375F, turn the tenderloins over and and baste them again. Close the grill and cook an additional 5 minutes. Turn off the grill and allow the meat to sit for another 5 minutes. Following this method will result in juicy, not overcooked meat.
5. Transfer the tenderloins to a cutting board. Cover them loosely with aluminum foil and allow them to stand 5 minutes.
6. Cut the pork on the diagonal into 1-inch thick slices; arrange them on a platter and serve passing the remaining sauce on the side.
7. Variation; add a tablespoon of fresh chopped rosemary to the finished sauce.