3/4 cup sliced fresh apricots or plums
1/4 cup orange juice
3 tablespoons each balsamic vinegar and brown sugar
2 tablespoons each soy sauce and vegetable oil
1 tablespoon each Asian chile paste and Worcestershire sauce
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
3 small pork tenderloins (about 10 ounces each)

Preparation Instructions:

In saucepan, combine apricots, orange juice, vinegar, and brown sugar. Bring to boil; reduce heat, cover and simmer for 10 minutes or until apricots are tender. Puree in food processor until smooth. Transfer mixture to large bowl; stir in soy sauce, oil, chile paste, Worcestershire sauce, rosemary and garlic. Add pork; turn to coat well. Cover and marinate for up to 1 hour at room temperature, or up to 1 day in refrigerator.

Remove pork from marinade. Place on greased grill over medium heat; cook, turning and basting often with sauce, for 14 to 16 minutes or until just a hint of pink remains on the inside. Transfer to a cutting board; cut meat into diagonal slices.

Per serving: 275 calories; 8.5 g fat; 11.5 g carbohydrates; 37 g protein.