Simple and sweet . . .[p]These pork tenderloins were marinated in a commercially bottled fajita marinate overnite in the ice box. They were grilled direct at 350º dome to an internal of 150º. When pulled off the grill, they were allowed to rest for ten minutes. The reserve marinate was boiled and reduced for serving over the sliced meat.[p]Great with your Momma’s best collard recipe . . .