INGREDIENTS:

1 Whole pork tenderloin, 1 to 3 lbs.
1/4 cup Wild Bill's Meat Rub
1/3 cup orange marmalade
1/3 cup honey
1/3 cup soy sauce
1 teaspoon rice wine vinegar
1/8 teaspoon cayenne pepper
Garnish with chopped parsley

Remove any silver skin and excess fat from pork tenderloin.  Coat tenderloin with Wild Bill's Meat Rub and place in refrigerator covered overnight.  Remove from refrigerator the following morning and allow tenderloin to set out 30 minutes to an hour to come up to room temperature.

Prepare charcoal  by placing folded up newspaper in the bottom of a charcoal chimney starter and fill with lump charcoal such as Kingsford Original and light.   You can also ignite the charcoal by placing the chimney on top of an outside gas burner.

While charcoal is getting ready, prepare the orange marmalade glaze sauce as follows:  Place a small saucepan over medium heat and bring the soy sauce, honey, marmalade, rice wine vinegar and cayenne pepper to a simmer making sure all ingredients are thoroughly combined;  remove from heat and allow to cool to room temperature.

In about 20 to 25 minutes charcoal should be ashy white,  place charcoal in lower rack of grill.  My favorite charcoal grill is the Weber kettle grill which has excellent heat/air control.

Place tenderloin on grill and quickly sear one side, turn and sear other side about 3 minutes; baste each seared side with the orange marmalade glaze and grill each side an additional 10 minutes basting each side every 2 to 3 minutes prior to turning.  Check tenderloin with a digital meat thermometer to ascertain that the internal temperature reaches 145 degrees F.  Do not over cook!  Remove from heat and let rest about 10 minutes before slicing.  Garnish with remaining orange marmalade glaze, chopped parsley, orange or lemon slices.  Rely on a digital meat thermometer for grilling time since each grill is different!

YIELD:  4 to 8 servings

Click on sequence pixs for a larger view:

Above pork tenderloin grilled on 07-26-12 with the outside temperature about 96 degrees F., however I wanted to do this pork tenderloin while it was still fresh and didn't want to freeze it for later usage.  It was on the grill about 26 minutes and the internal temperature of the tenderloin reached 143 degrees F.   No, the pig didn't say oink, it was done enough; grin if you must!  The orange marmalade glaze was a good combination of sweet and sour with a fair amount of heat to it.  The orange marmalade glaze did not over power the taste of the charcoal grilled pork tenderloin and Wild Bill's Meat Rub provided a good dark crust or bark to the grilled pork tenderloin and added a little heat as well!

NOTES:  The National Pork Board suggests cooking to a final internal temperature of 160F degrees,  which can be achieved by cooking to 155F degrees and removing the tenderloin from the oven to rest 10 minutes (the temperature will rise several degrees). Gourmet chef's prefer removing the pork at 145 or 150F degrees (it is perfectly safe at this temperature) and letting it rest 5 minutes.  If you're put off by pink pork, use the higher figure, but 150 degrees will result in juicier pork.

Web posted by Bill aka Mickey Porter 07-26-12.