Instructions: Blend teriyaki baste & glaze with honey & pineapple, mustard and 2 tablespoons water; remove and reserve 1/3 cupful.

Slice tenderloins lengthwise in half, being careful not to cut all the way through; press open to flatten. Cook on grill 5 to 7 inches from medium hot coals 12 minutes, or until meat thermometer inserted into thickest part registers 160 degrees; turn over and brush occasionally with remaining glaze mixture. (Or, broil 4 to 5 inches from heat source 10 minutes; turn over and brush once with glaze mixture.)

Let stand 5 minutes before slicing. Serve with reserved glaze mixture.

This recipe yields 4 to 6 servings.

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