1/2 cup low-sugar orange juice
1/2 cup grapefruit juice
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 tbsp. olive oil
2 lb pork tenderloin

In a shallow baking dish, stir together all ingredients, except for pork. Add pork tenderloins, turn to coat all sides. Cover, refrigerate 3 hours to marinate, turning occasionally. Heat grill to medium heat.

Remove pork from marinade, discard marinade. Place pork on grill, cover. Grill 20 minutes or until no longer pink in center. Turn once.

Remove pork from grill and cover with foil. Let stand 10 minutes before slicing. Serve with orange and grapefruit segments.

Submitted by: Sherry Monfils