Prep Time: 15 minutes

Cook Time: 20 minutes

Serving: 4 people

A Word From The Cook

“great service with asparagus wrapped prosecute”

Ingredients

• 1/2 Cup Orange Marmalade
• 4 Tbsp White wine vinegar
• 3 Cloves Garlic (minced)
• 3 Chipotle Peppers (in adobo sauce, drained, seeded and chopped)
• 2 Pork Tenderloins (about 1 lb each)
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. Bring the Marmalade, vinegar, garlic and chipotles to a slow boil over medium heat.
2. Stir occasionally until he Marmalade is melted.
3. Rub the tenderloins with the salt and pepper, then brush the marmalade mixture over all sides, reserving about 3 tbsp for garnishing when cooked.
4. Place the tenderloins on the preheated BBQ @ medium-high (grill should be oiled)
5. Turn the tenderloins 3/4 times to ensure evenness in cooking and marking.
6. Pork will be done when temperature probe reaches 160F (71C) – about 20 minutes.
7. Let stand for 5 minutes before carving into 3/4 inch slices.
8. Plate and drizzle with remaining glaze.