Preparation:
Combine Poultry Seasoning, Garlic Salt and Black Pepper; rub into pork tenderloin. Cover, refrigerate and let stand for at least one hour or more. Meanwhile, combine orange marmalade, Parisienne Mustard, Ginger, Seasoning Salt and Black Pepper; mix well. Prepare covered grill for indirect heating. Place pork tenderloin on rack so it is not directly over fire. cover and grill for 10 minutes. Cook for 10 to 15 minutes longer, brushing with the marmalade mixture every 5 minutes, turning once or twice. Pork is done when a meat thermometer registers 160 degrees F. Remove from heat; cover with foil and let stand 5 minutes. Cut into 1/4 inch thick slices. Heat any remaining marmalade mixture and serve with sliced tenderloin. Makes 6 servings. |
