1 teaspoon cornstarch
1 pkg butter buds mix --
1 liquified
1/3 cup frozen orange juice --
1 concentrate, undilut
1/8 teaspoon cinnamon
1/3 teaspoon ground cloves
2 teaspoon sugar
1 lb pork tenderloin, lean --
1 boneless

Dissolve cornstarch in Butter Buds. Add orange juice, cinnamon, cloves and sugar. Mix well. Pour over pork and refrigerate, covered, 1 to 2 hours. Remove meat from marinade and reserve. Place pork on preheated barbecue grill. Cook about 15 minutes on each side, basting occasionally with reserved marinade, or until meat thermometer registers 180 F. Serve with rice.

Yield: 4 servings