Ginger-Orange Pork Tenderloins

• 1/2 cup thawed orange juice concentrate
• 2 tablespoons sherry or chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons minced fresh thyme
• 1 tablespoon minced fresh gingerroot
• 3 garlic cloves, minced
• 1 teaspoon pepper
• 2 pork tenderloins (1 pound each)
• 1/4 cup thawed orange juice concentrate
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 2 tablespoons molasses
• 2 teaspoons minced fresh gingerroot
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. In a blender or food processor, combine the first eight ingredients; cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. In a small saucepan, combine the glaze ingredients. Cook and stir over medium heat until thickened; set aside.
3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
4. Place pork over drip pan and grill, covered, over indirect medium heat for 10-13 minutes on each side or until a thermometer reads 160u0b0, brushing with glaze during the last 10 minutes.
5. Let stand for 5 minutes before slicing. Serve with any remaining glaze.

orange juice, sherry, soy sauce, sesame oil, thyme, fresh gingerroot, garlic, pepper, pork, orange juice, brown sugar, cider vinegar, molasses, fresh gingerroot, salt, pepper

Taken from www.tasteofhome.com/recipes/ginger-orange-pork-tenderloins/ (may not work)