1lb. Pork Tenderloin
1/4 c Chardonnay or Pomegranate Port Gelee
1T butter melted
2t Dijon mustard
Salt and Pepper meat on all sides liberally
Whisk remaining ingredients together
Grill pork on a med high grill
Baste with glaze
Cook until meat reaches 160 degrees internal temperature
Cover loosely with foil and let rest for five minutes before carving
