Sweet Carolina Grilled Pork Tenderloin

• 2 Pork Tenderloins (about 1 pound each)
• Salt and pepper, to taste
• For the Sauce Marinade:
• 2 cloves of garlic, peeled and minced
• 1 tablespoon lime zest
• 1/4 cup lime juice
• 2 green onions thinly sliced (including tops)
• 1 cup bottled cocktail sauce
• 1/2 cup brown sugar
• 1/2 cup Dijon style mustard
• 1/4 cup honey
• 1/4 cup olive oil
• 1/4 cup red wine vinegar

Prepare pork tenderloins by trimming them of any silver skin and fat; butterflying them by cutting lengthwise down the center but not all the way through. Place tenderloins in a shallow baking dish. Sprinkle with salt and pepper. Set aside. In a microwavable bowl combine the garlic, lime zest, lime juice, green onion, cocktail sauce, brown sugar, mustard, honey, oil and vinegar. Stir to combine well; microwave on high about three minutes, stirring occasionally. Cool slightly. Reserve 2/3 cup of the sauce marinade, cover and chill. Pour the rest over pork tenderloins in baking dish, taking care to coat evenly. Cover and chill for 4 to 6 hours, turning occasionally. When ready to grill, remove tenderloins from the baking dish and discard the used marinade. Grill over medium-high heat for 4-5 minutes per side or until the internal temperature reaches 145 to 150 degrees, basting regularly with the 2/3 cup reserved sauce marinade. Remove the tenderloins from the grill when cooked. Let the tenderloins rest, loosely covered with foil, about 5 minutes before slicing thinly to serve.