Mexican Spiced Pork Tenderloin with Sweet and Sour Sauce

3 pork tenderloins Sweet and Sour Sauce 1 tbsp olive oil 1 jalapeno pepper (optional) 2 cloves garlic minced 2/3 cup ornge juice 1/2 cup lime juice 1/4 cup cider vinegar 1/4 cup fancy molasses 1/4 cup liquid honey pinch salt and pepper Cumin Rub 1/4 cup cumin seeds 2 tsp peppercorns 1 tsp coarse salt (sea salt) 2 tbsp vegetable oil

Sweet and Sour Sauce In small saucepan, heat oil over medium heat; fry jalapeno pepper and garlic, stirring, until aromatic, about 1 min. Add orange and lime juices and vinegar; bring to boil. Reduce heat and simmer until reduced to 3/4 cup about 10 minutes. Remove from heat; stir in molasses honey and salt and pepper. Cumin Rub In a small skillet toast cumin seeds over medium low heat until aromatic and darkened, 2 min. In clean coffee grinder or mortar with pestle. grind together cumin, pepper and salt until texture of instant coffee granules. Brush pork with oil; rub all over with cumin mixture. Place pork on greased grill over medium heat and cook until med-rare. Brush with 1/3 cup of the sauce while cooking. Place on board and tent with foil and let stand for 5 min. Serve with sauce

I make this recipe all the time. I don't however toast the cumin first. I also use the jalapeno peppers because it adds some nice heat to the sauce. This is good warm or cold......