-----plum glaze-----
1 cup plum preserves
1/4 cup Dijon country style mustard
1/8 cup honey
1/8 cup brown sugar
1/4 cup vinegar -- (try rice vinegar)
2 teaspoons fresh celery leaves -- minced
Instructions:
Combine all ingredients in medium saucepan over low heat, stirring
to mix until preserves and sugar melt and all are blended well. May
need whisk to blend in brown sugar. COOKING: Prepare grill in usual
manner to grill pork tenderloins. Use 1 tenderloin per person. Dip
pork in glaze and place on grill, brushing 1/2 glaze on to this time.
Depending on heat of fire and size of pork loins, grill approximately
15 minutes each side. When turning to second side, brush on remaining
glaze.
