Ingredients

3 10-ounce jar peach preserves
1/4 cup white wine vinegar
2 tablespoons finely chopped jalapeno chile
1 tablespoon finely chopped ginger root
2 pork tenderloins (3/4 pound each)
1/4 to 1/2 teaspoon salt
To grill pork tenderloins: Heat grill.

Directions

To make glaze: In small saucepan, combine preserves, vinegar, chile and ginger root; mix well.

When ready to grill, sprinkle tenderloins with salt. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until no longer pink in center, turning frequently and brushing with glaze during last 10 minutes of cooking time.

To serve: Heat remaining glaze over low heat until hot. Serve warm glaze with pork.

To broil pork tenderloins: Place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning frequently and brushing with glaze during last 10 minutes of cooking time. Makes 6 servings.