Glaze (enough for 2 tenderloins)
¼ c frozen orange juice concentrate, thawed
1 tsp brown sugar
4 tsp minced fresh rosemary
In a small saucepan, bring the concentrate, brown sugar, and rosemary to a simmer. Simmer until the mixture reduces to about 2 tablespoons. Set aside to cool slightly.
Pat the tenderloins dry and brush them with the glaze.
Put the tenderloins on a hot grill grate. Close lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145 to 150 degrees. If not, close the lid and let the pork continue to roast in the residual grill heat. Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into ½-inch slices and serve immediately.
Orange Balsamic Sauce
1 tsp vegetable oil of olive oil
2 cloves garlic, minced
½ tsp minced fresh rosemary
1/3 c orange marmalade
4 tsp balsamic vinegar
Heat the oil in a small saucepan over medium heat. Add the garlic and rosemary and cook until fragrant and sizzling, about 30 seconds. Stir in the marmalade and vinegar. Heat until warm. After slicing the pork, add any juices from the carving board to the sauce before serving. Pass separately when serving the pork tenderloins.