Peachy Pork Tenderloin
- 1 12-oz. pork tenderloin
- 1/3 C. peach nectar
- 3 Tbs. light teriyaki sauce
- 2 Tbs. snipped fresh rosemary or 1 tsp. dried rosemary, crushed
- 1 Tbs. olive oil
Trim fat from pork. Place the pork in a plastic bag set in a shallow dish. For the marinade, in a small bowl, combine peach nectar, teriyaki sauce, rosemary and olive oil. Pour over pork. Close bag. Drain the pork, discarding marinade.
In a grill with a cover arrange preheated coals around a drip pan. Test for a medium heat about the pan. Place pork on grill rack directly over drip pan. Cover and grill about 30 minutes or until no pink remains and the juices run clear.