Grilled Herb Pork Tenderloin

Yield: 4 servings

• ¼ cup teriyaki sauce
• ¼ cup soy sauce
• 1 Tablespoon olive oil
• 2 cloves garlic, pressed
• 2 teaspoons Worcestershire sauce
• 2 Tablespoons Dijon mustard
• 2 Tablespoons red wine vinegar
• 1 Tablespoon fresh ginger, chopped
• 2 Tablespoons fresh rosemary, chopped
• 2 teaspoons fresh sage
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh tarragon, chopped
• One 1½ pound pork tenderloin
• ¼ cup red wine (your choice)
• 3 Tablespoons heavy cream or crème fraîche
• 1 Sonny Bryan's Bean Spice Mixture
  

Combine first 12 ingredients in a shallow dish. Combine ingredients for the bean spice mixture and add to the other ingredients. Place pork tenderloin in the mixture, and turn to coat. Cover and refrigerate for 2 to 4 hours.

Cook tenderloins, covered with grill lid, over medium-hot coals for 20 minutes, turning once. Put aside in serving dish.

Pour part of marinade into a small iron skillet. Place skillet over grill and add red wine and heavy cream or crème fraîche. Serve tenderloins with sauce on the side.