Southwestern Barbecued Pork Tenderloin

Makes 6 servings.

2 pork tenderloins, about 12 ounces each

Marinade:

1/2 cup orange juice
1/4 cup tomato paste
2 Tbs grainy mustard
3 cloves garlic, minced
4 tsp chili powder
1-1/2 tsp granulated sugar
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp Worcestershire sauce
1/4 tsp salt
  1. In a bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire sauce and salt.
  2. Add pork; turn to coat
  3. Cover and refrigerate for at least 2 or up to 24 hours.
  4. Remove pork from marinade, letting excess drip back into bowl. If you are going to make a sauce, pour marinade into a small saucepan and set aside, otherwise, discard it.
  5. Place pork on greased grill over medium heat; close lid and grill, turning 3 times, until browned and just a hint of pink remains inside, about 20 minutes.
  6. Transfer pork to cutting board and tent with foil; let stand for 10 minutes before slicing across the grain. 
  7. Meanhile, if using, make up the sauce and serve it on the side.