Citrus Glazed Pork Tenderloin

As I sit here looking at my demolished kitchen, I am day dreaming back to the beach, sand between my toes, cold beverage in hand, and lunch on the grill ::sigh::. This is a recipe I had the opportunity to use twice this summer, so of course they made their way into tasty tacos on Labor Day weekend. You could serve these up with yummy summer salads, or matched up with delicious mango salsa in a taco (see below).
From: Weber's Art of the Grill Deck
2 tbsp ketchup
2 tbsp hoisin sauce
1 tbsp rice wine vinegar
2 tsp grated orange zest
1 tsp hot chili sauce (I used sriracha)
1 tsp sesame oil
1/2 tbsp soy sauce
1 1/2 tsp curry powder
2 pork tenderloins, 3/4 to 1 pound each

To make the marinade whisk together the first 8 ingredients in a bowl. Add the tenderloins to the bowl and coat well. Cover and refrigerate for 3 hours or as long as 8 hours.
Lightly brush the cooking grate with vegetable oil. Remove the tenderloins from the marinade, wiping off most of the marinade and grill directly over medium heat, turning once, until the center is barely pink (the internal temperature should be 155F to 160F), 20-30 minutes.
Remove the tenderloins from the grill and let rest for 4-5 minutes before carving and serve warm.