Caribbean Grilled Pork Tenderloin

1 Tbsp. / 15 mL Watkins Caribbean Spice Rub
1 Tbsp. / 15 mL Watkins Garlic & Parsley Grapeseed Oil
2 Pork Tenderloins (approx 3/4 lb / 340 g each)
1/3 to 1/2 Cup / 80 to 125 mL Apple Jelly, depending on sweetness desired
1/2 Cup / 125 mL Ketchup
3 Tbsp. / 45 mL Watkins Honey Barbecue Sauce Concentrate
2 teas. / 10 mL Watkins Calypso Hot Pepper Sauce

Combine spice rub and grapeseed oil; rub onto tenderloins. If desired, allow to stand 30 minutes at room temperature or up to 24 hours in refrigerator. Place on grill over indirect heat, or bake in 350°F / 180°C oven until tender, about 60 minutes. Combine remaining ingredients (heating if necessary to melt apple jelly) and baste tenderloin frequently with sauce during last 30 minutes of cooking time. Makes 4 servings.

Nutritional Information Per Serving:
Calories 450, Protein 49g, Carbohydrates 33g, Sodium 770mg, Fat 13g, Saturated Fat 3g, Cholesterol 120mg, Dietary Fiber 1g

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