Barbecued Pork Tenderloin With Orange Piquant Sauc Recipe

Ingredients

2 pounds or so of Pork Tenderloin rinsed and dried off with paper towel.

Paste Mixture:

1/3 cup Dijon mustard

3 Tablespoons Fresh Rosemary, chopped

6 cloves garlic, chopped

salt and fresh ground pepper to taste.

Prepare the above paste mixture and rub it over the tenderloin to coat it well. Marinate 6 hours or overnight.

Piquant sauce:

Combine the following and heat over low heat until thickened.

3/4 cup fresh squeezed orange juice

1/3 cup balsamic vinegar

1/2 teaspoon dry mustard

1 teaspoon cornstarch

Grated orange peel from 1 orange, chopped

1 1/2 Tablespoons brown sugar.

The Piquant sauce can be prepared ahead. Serve it warm or at room temp spooned over the sliced pork.

Preparation

Start the BBQ. Bring tenderloin to room temperature for about 20 minutes before grilling. Grill over low coals until internal temp reaches 160 degrees. Pork will continue to cook as it cools.