- 1 cup soy sauce

		- 1/2 cup canola oil

		- 3 tablespoons honey

		- 1 tablespoon ground ginger

		- 1 tablespoon ground mustard

		- 1 garlic clove, minced

		- 2 pork tenderloins (3/4 to 1 pound each)

				SWEET-AND-SOUR SAUCE:
		- 1/2 cup orange marmalade

		- 2 tablespoons cider vinegar

		- 1 tablespoon diced pimientos

		- 1/8 teaspoon paprika

		- Dash salt

				FIRE-HOT MUSTARD:
		- 1/4 cup boiling water

		- 1/4 cup ground mustard

		- 1/2 teaspoon salt

		Combine the first six ingredients in a
			large resealable plastic bag;
			add pork and turn to coat.
		Seal bag; refrigerate overnight,
			turning meat several times.

		Combine sauce ingredients in a bowl;
			cover and chill.
		In another bowl, stir boiling water
			into mustard; add salt
			and stir until smooth.
		Cover and let stand at room
			temperature for 1 hour; chill. 

		Discard marinade from meat.
		Grill, covered, over medium heat
			for 18-20 minutes or until
			a meat thermometer reads 160°-170°,
			turning occasionally.
		
		Let stand for 5 minutes before slicing.