2 c. salsa
1/4 c. sugar
4 1/2 tsp. sweet and sour sauce
1 tbsp. vegetable oil
1 tbsp. green taco sauce
2 tsp. balsamic vinegar
dash of hot pepper sauce
2 pork tenderloins (about 1 lb. each)

In a bowl, combine the first 7 ingredients; mix well. Set aside 1 cup for dipping; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade. Grill pork, covered, over indirect medium heat for 30 to 40 minutes or until a meat thermometer reads 160°F. Warm the dipping sauce; serve with sliced pork.

Yield: 6 to 8 servings.