2 pork tenderloins
1 c. orange juice
4 tbsp. apricot preserves-jam
2 tbsp. raspberry vinegar
4 cloves garlic, pressed
2 tsp. rosemary
1 tsp. ginger

Combine all ingredients (except pork) and bring to a boil. Boil for a few minutes; pour as a marinade over tenderloins and marinate all day (or as soon as you remember to do).

Barbecue for about 30 minutes or until it is NOT pink inside (can be put on foil on grill, if it is browning too fast). Heat up remaining marinade and serve with meat, which has been sliced on the diagonal. Serves 4.