| 2 | tbsp. | cider vinegar |
| 1 | tbsp. | dijon mustard |
| 1 | tbsp. | vegetabale oil |
| 2 | tsp. | chopped fresh thyme |
| 1/4 | tsp. | each salt and pepper |
| 2 | pork tenderloins | |
| 2 | tbsp. | orange marmalade |
Reserving marinade, place pork on greased grill over medium-high heat; brush with marinade. Close lid and grill, turning once, until just a hint of pink remains inside, about 20 minutes.
Brush both sides of pork with marmalade, turning after 30 seconds. Transfer to cutting board; tent with foil and let stand for 5 minutes. Makes 4 to 6 servings.