2 pork tenderloins, between 2 and 3 pounds each, brined

Brine (1/2 cup sugar, 1/2 cup salt, 1 quart cold water)

Orange-Rosemary Glaze

Freshly ground black pepper

Mix together bring ingredients. Brine pork tenderloins in large ziplock bag in refrigerator for 1 hour. Remove tenderloins from bag, rinse quickly and pat dry. Paint tenderloins with glaze and season with pepper.

Orange Rosemary Glaze

1/2 cup orange juice concentrate

1 tsp. extra virgin olive oil

2 tsp. brown sugar

2 Tbsp. fresh rosemary, minced

Simmer ingredients in saucepan until reduced to about 1/4 cup. Let cool prior to coating pork.

Heat gas grill for 10 minutes with burners on high. Place tenderloins in middle of grill, close lid and set timer for 7 minutes. Turn tenderloins over, then grill for 6 minutes. Turn off grill. Let tenderloins continue to cook with lid down for 6 more minutes. Meat thermometer inserted in thickest part should read 150 degrees.  Remove and let meat rest for 5 minutes before carving. Cut across the grain into one-half inch slices and serve.

 Serves 6