If you prefer not to butterfly the tenderloin, just grill it, uncut, 10 minutes on each side or until done.
2 (1/2-pound) pork tenderloins
2 teaspoons ground sage
1 tablespoon salt-free lemon-herb seasoning
1/4 cup apricot spreadable fruit
2 tablespoons Dijon mustard
How to Make It
Slice pork lengthwise down center, cutting to, but not through bottom. Press with hands to flatten pork. Sprinkle sage and lemon-herb seasoning over pork. Combine apricot spread and mustard. Spread half of apricot mixture over pork.
Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place tenderloins on rack; grill, covered, 7 minutes. Turn pork, and baste with remaining apricot mixture. Cover and grill 7 additional minutes or until a meat thermometer inserted into thickest part of tenderloin registers 160°.
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