Grilled Pork Tenderloins with Port, Plums, and Apricots

Great September dinner fare when the heat of the grill is as welcome for warmth as for the smoky flavor it impart to food.

1 boneless pork loin, about 4 lbs., cut in half lengthwise
4 TBS olive oil
Coarse (kosher) salt
1 1/2 cups port
1 cup fresh orange juice
3 TBS honey
3 TBS cider vinegar
3 shallots, minced
3 cloves garlic, halved
1/2 cup dried apricots
8 fresh prune plums, cut in half and pitted
2 TBS chopped fresh rosemary
salt and freshly ground pepper to taste

1. Rub the 2 pieces of pork lion all over with the oil and coarse salt. Place in a 5 to 6 inch deep bowl or pan.
2.Place the remaining ingredients in a saucepan and heat to simmering. Simmer for 5 minutes, then pour the warm marinade over the pork. Let cool to room temperature. Cover the bowl and let marinate, turning the pork occasionally, in the refrigerator for at least 4 hours.
3. Prepare charcoal or wood chips for grilling
4. When the coals are hot, remove the pork from the marinade and sear a few inches from the heat on all sides until nicely browned. Adjust the grill rack so that the pork is about 4 to 5 inches from the coals. Cover the grill and cook the pork, turning occasionally, to desired doneness, 35 to 45 minutes.
5. Boil the marinade in a saucepan for just 1 to 2 minutes. Cut the pork into 1/2-inch thick slices and spoon the warm marinade over the slices.
Makes 4 servings - 11 points each

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