Directions

1. Place tenderloins in self-sealing bag; mix together remaining ingredients (olive oil, Dijon-style mustard, 1/4 cup red wine vinegar, 2 Tbs lime juice, red pepper flakes) except salsa (instructions follow), pour over pork, seal bag and refrigerate 4-24 hours.
2. Remove tenderloins from marinade and grill over medium-hot coals, turning occasionally to brown evenly, for 20 minutes, until internal temperature reads 145 degrees F. Remove tenderloins from grill, let rest 5 minutes before slicing to serve with Dried Cherry Salsa (instructions follow).
3. Dried Cherry Salsa: In small bowl, stir together dried cherries, cherry jam, 2 Tbs red wine vinegar, lime zest, brown sugar, green onion and jalapeno chile (wear rubber gloves when handling hot chiles). Season with salt to taste. Let stand at room temperature for up to an hour to let flavors blend; cover and refrigerate up to one day. Bring to room temperature before serving.