Smokey Orange & Dijon Tenderloin

The cost of pork tenderloin often makes this a very rare and special meal, one cooked to impress. I've impressed in-laws, colleagues, and friends with this meal. I've also impressed myself by actually eating & enjoying this, because I am NOT a fan of pork, at all. But this, is awesome!

2 pork tenderloins
2 tbsp frozen undiluted orange juice concentrate. (I've used a mango/passion fruit/orange juice blend, with excellent results.)
3 tbsp Dijon mustard
2 tbsp vegetable oil
1 tbsp paprika, preferably smoked.
1 tsp each ground ginger and garlic powder. (Now, I really like ginger and garlic, and instead of the powders, I use at least 1 tsp of fresh grated ginger, and anywhere from 1 to 3 minced cloves of garlic, depending on my mood;)

Slice each tenderloin into 5 portions. (The recipe calls for each piece to be flattened between sheets of waxed paper, so that all are the same thickness, but I'm too lazy. I just grill them the size they were cut.)

In a medium size bowl, mash frozen juice concentrate with a fork. Add the rest of the ingredients, and stir. It will be a thick mixture. Add meat, and toss to evenly coat*.

Place meat on pre-heated grill. Barbeque, covered, turning often, until pork feels firm to the touch, 10 - 18 minutes.

(Indoor sizzle: Preheat grilling machine to medium-high. Place pork on grill. Grill with lid closed, 5 - 7 minutes.)

*While the recipe doesn't call for marinating, I usually do for anywhere from half an hour, to indefinitely (I freeze it in a zip lock bag, and defrost it when I want to cook it).