Combine first 6 ingredients in a shallow dish. Reserve 1/3 cup marinade and set aside.

Pierce pork tenderloins several times with a fork, and place in remaining marinade, turning to coat.

Cover and chill for 2 hours.

Remove pork from marinade, discarding the marinade.

Grill, covered with grill lid over medium heat 12 minutes per side, turning and basting occasionally with reserved 1/3 cup marinade.

Makes 4-5 Servings

Grilled Basil Tomatoes

• 6 medium size firm tomatoes
• 1/4 cup melted salted butter
• 1/3 cup plain bread crumbs
• 1/4 cup finely chopped fresh basil

Cup tomatoes in half, place in oil sprayed grill basket.

Mix together the bread crumbs and the basil

Brush each tomato half with melted butter and sprinkle with basil and bread crumb mixture.

Cook with lid closed over low to medium coals until tomato topping is lightly browned (approximately 5-7 minutes).

Makes 6 Servings

Grilled Blueberry-Rhubarb Crumble

• 3 cups fresh or frozen blueberries
• 2 cups fresh or frozen diced rhubarb
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 cup quick-cooking rolled oats
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 cup butter or margarine
• Whipped cream (optional)

In a medium saucepan, combine the blueberries, rhubarb, granulated sugar, and the 2 tablespoons flour.

Cook and stir until thickened and bubbly. Transfer fruit mixture to an 8x8x2-inch metal baking or foil pan; set aside.

For topping, combine oats, brown sugar, the 1/4 cup flour, nutmeg, and cinnamon in a medium bowl.

Cut in butter or margarine until mixture resembles coarse crumbs.

Sprinkle topping over fruit mixture. Cover pan tightly with foil.

Grill for 20-25 minutes or until topping is set. Serve warm with whipped cream.