Pork Tenderloin

Mix equal parts of apricot preserves, peach preserves and orange marmelade. Add hot sauce to taste. Add white wine to thin. Mix well. Heat grill with both sides on high and add the wood, hickory, or pecan. When the wood starts smoking, brush the cooking side and grease it with whatever you like. I use the same Pam spray. Then, turn the cooking side to lowest and the heat side to medium. Put on the pork loin. At about 120, baste it with the sauce. At about 135 baste it again. This will give it a nice fruity bark, but won't burn it. Don't baste again or it's not gonna bark up right. Take off when internal temp hits 150, no higher. Wrap tight in foil and let sit for 15 mins. Unwrapped loin will be very juicy with a slight pickish cast. Carve into thick slices. Take the juice and mix it in with the remainder of the sauce. Serve on plate and ladle a scoop of sauce on each portion.