84: Grilled Chili Maple Glazed Pork Tenderloin

Will and I decided that we would try out a new pork tenderloin recipe, I saw this one and thought I'd try it out.  Will was involved in cooking this one, I can only take credit for the marinade - which everyone knows is what really matters.. 

Ingredients:
1.7 lb pork tenderloin 
~1/4 cup cane patch syrup 
1 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp garlic infused vinegar
2 tsp chili powder
2 tsp paprika
2 tsp cayenne pepper 
S&P 

*forgot to take a picture, again... 

The How To:
Marinate the meat with ALL ingredients at least four hours before cooking
Prep the gas grill for cooking on high 
Cook the tenderloin for 7 minutes on high over direct heat (lid closed)
Flip the meat, cook on high for 6 additional minutes over direct heat (lid closed) 
Turn the grill off (don't open lid), and let the meat sit for another 5 minutes to finish cooking through 
Pull the meat off and make sure the temp is between 145-150
Let the meat rest for 5 minutes before eating

This turned out delicious.  The marinade had turned into a semi-sweet glaze.  The meat was very moist and didn't even need any sauce.  Will and I are both big sauce people.  Will is not a huge fan of sweet meat, but he ended up liking this more than he thought.  I know we will definitely be cooking meat like this again.  Marinades are always fun to play with, so we'll see if this makes another appearance down the line.  This meal was Will approved!