A tasty recipe from Jake Smollett!

6 garlic cloves, smashed
3 tablespoons minced onion
1/2 tablespoon whole grain mustard
1 tablespoon apple cider vinegar
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 tablespoon paprika
1 teaspoon kosher salt
2 tablespoons olive oil
1 pork tenderloin (about 1 and 1/2 pounds)
1/3 cup apricot preserves
1 and 1/2 tablespoons chopped pickled jalapeno chiles, plus 2 tablespoons juice from the jar

Clean the oil and grill grates and preheat the grill to high.
Blend the marinade ingredients in a food processor until smooth. Place the tenderloin in a large bowl and coat it all over with the marinade. Use a knife to make small 1-inch pockets all over the tenderloin and take care that the rub gets into the pockets.
Place the tenderloin on the grill and immediately turn the flame off under the tenderloin, leaving the rest of the burners on. Let the tenderloin cook over indirect heat for 30 minutes; you’re looking for an internal temperature of 155ºF. Remove the pork from the grill and let it sit for about 10 minutes.
While the pork is cooking, whisk together the dipping sauce ingredients in a small bowl.
Cut the tenderloin into 1/4-inch slices and serve it with the dipping sauce.
Tip: Use the end of a cut onion dipped in olive oil to oil the grill grates.