Grilled Mustard-Glazed Pork Tenderloin

8 oz. jar Dijon mustard
1/3 C. orange juice
2 Tbsp. Creole seasoning
1 1/2 lb. pork tenderloins

Stir together first 3 ingredients. Place pork in shallow dish or zip-top bag; pour mustard mixture over pork. Cover or seal, & chill 2 hours, turning occasionally. Remove pork from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat (350-400 degrees F) 10-12 min. on each side or until meat thermometer inserted into thickest portion registers 155 degrees. Remove from grill; let stand covered with tented foil until thermometer reads 160 degrees. Remove foil & let stand 5 more min. before slicing.

Helpful Tip: A trimmed pork tenderloin should be free of any visible fat & silver skin. Use a very sharp knife, angled upward, to trim silver skin away from meat, pulling tightly as you go.