Pork tenderloin might be a bit pricey, but actually, since there are no bones and very little fat, there is almost no waste. The store we shop at has them from time to time as a *buy one, get one free* sale, and that's the only time we buy them. I cook one now, and freeze the second package.

I made this on the George Foreman grill, but you can also cook it on an outdoor grill, or even pan-fry it if you don't have a grill at all. You may need to adjust the cooking times depending on how you are cooking it, the best way to test for doneness is an instant-read thermometer.

1 package pork tenderloins (2 pieces, should weigh around 1 1/2 pounds total)
1 - 12 oz. can ginger ale
1/4 cup Dijon mustard
2 Tablespoons honey
1 Tablespoon fresh or dried thyme leaves
Tabasco sauce to taste

Heat the grill. Cut each tenderloin in half crosswise, and trim off any silverskin. Combine remaining ingredients in a bowl, whisk together well.

Place the meat on the grill, and brush with some of the sauce mixture. Cook for about 5 minutes, then turn the meat, brush the other side with sauce, and cook for another 5 minutes or so. This should give you medium-rare meat, which is safe to eat...but if you like it cooked a little more, leave it on longer, turning and brushing with more of the sauce. Just be careful not to overcook it...this cut of meat has very little fat and will become dry if cooked too long. If you are using a thermometer to test for doneness, 150 degrees will give you medium-rare.

To serve, place any remaining sauce into a small saucepan and bring to the boil...this will kill anything that might have been on the raw meat, which touched the brush. Slice the meat into diagonal slices, and serve, with the sauce on the side in a gravy boat.

Excellent with rice and peas! Makes about 4 servings.

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