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1
Rinse the pork, pat dry, remove the silver skin (see Know-how, page 81), and trim any excess fat.
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2
Place in a shallow container or large resealable bag.
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3
Whisk together the pepper jelly, wine, orange zest and juice, vinegar, rosemary, red pepper flakes, and salt and black pepper to taste in a small bowl.
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4
Pour the marinade over the pork and turn to coat evenly.
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5
(Or, if using a bag, pour the marinade into the bag, seal, and shake to coat the pork.)
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6
Cover and place in the refrigerator to marinate for at least 2 hours or overnight.
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7
Turn the pork several times to distribute the marinade evenly.
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8
When ready to cook the pork, prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow.
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9
Keep the coals on one side of the grill to create areas of direct and indirect heat (see Know-how, page 151); if using a gas grill, heat just one side on medium.
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10
Remove the pork from the marinade, reserving the marinade, and season with salt and pepper.
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11
Place the pork on the hot grill directly over the coals and cook for 12 to 15 minutes, turning three times and basting often with the reserved marinade.
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12
Move the pork away from the coals, close the grill or cover the pork with foil, and cook for another 3 to 5 minutes, until an internal thermometer inserted in the tenderloin reads 145F for medium (this is what I prefer) or 160F for medium-well.
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13
Remove the pork from the grill and transfer to a cutting board.
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14
Cover loosely with foil and allow to rest for 5 to 10 minutes before slicing.
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15
Cut into 1/4-inch-thick slices and serve warm with additional pepper jelly on the side.
