Beat Food Network Chefs By Cooking This Recipes

• 2 cups dry white wine
• 1 tablespoon chopped garlic
• 3 fresh rosemary sprigs
• 1/4 cup extra virgin olive oil
• 2 tablespoons Greek seasoning
• 2 (3/4 to1 lb.) pork tenderloins
• Dinni's Select Orange Blossom Honey Mustard Sauce (from www.dinnisselect.com)
• NOTE: Since the sauce is giving the unique fresh orange taste, do not substitute the brand
• of sauce.

1. Mix together first 5 ingredients for marinade. Combine pork tenderloins and marinade in zip-lock bag; seal and refrigerate for at least 2 hours.
2. Grill pork over medium high heat about 10 to 15 minutes, turning every few minutes to carmelize each side. Insert meat thermometer into thickest part and cook until thermometer registers about 140 degrees. Leaving pork on grill, brush each tenderloin with Dinni's Select Orange Blossom Honey Mustard Sauce, then move to a cooler portion of grill (slightly away from coals or burner), cover grill and continue to cook until meat thermometer reaches about 155-160 degrees. Remove from grill and let stand 5 minutes. Cut into 1/2 to 3/4 inch slices and serve immediately.
3. Note: for a more smoky flavor you can add a few wood chips (hickory or mesquite works well) to grill just before covering grill.
4. Serves 4 to 6

white wine, garlic, rosemary sprigs, ubc, seasoning, pork tenderloins, honey, orange

Taken from www.epicurious.com/recipes/member/views/beat-food-network-chefs-by-cooking-this-recipes-1224208 (may not work)