Plum Glaze:

1 cup plum preserves
1/4 cup Dijon country style mustard
1/8 cup honey
1/8 cup brown sugar
1/4 cup vinegar (try rice vinegar)
2 teaspoon fresh celery leaves, minced

Combine all ingredients in medium saucepan over low heat, stirring to mix until preserves and sugar melt and all are blended well. May need whisk to blend in brown sugar.

Grilling:

Prepare barbecue in usual manner to grill pork tenderloins. Use 1 tenderloin per person. Dip pork in glaze and place on grill, brushing 1/2 glaze on to this time. Depending on heat of fire and size of pork loins, grill approximately 15 minutes each side. When turning to second side, brush on remaining glaze.

Serving Size: 4