Grated peel and juice from 1 each: lime and orange
6 cloves garlic, crushed
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
2 pork tenderloins (2-1/2 lb.)
1 cup Bull’s-Eye Smokin’ Chipotle Barbecue Sauce
Mix citrus peels and juices, garlic, salt, pepper and cumin. Pour over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with the juice mixture.
Refrigerate 30 min. to marinate. Remove meat from marinade; discard bag and marinade.
Preheat grill to medium heat. Place meat on one side of greased grill. Turn off burners directly below meat; cover grill with lid. Grill meat 30 min. or until cooked through (160ºF), turning occasionally and brushing with barbecue sauce for the last 10 min. of the grilling time.