1 ts Cornstarch
1 pk Butter Buds Mix --
Liquified
1/3 c  Frozen orange juice --
Concentrate, undilut
1/8 ts Cinnamon
1/3 ts Ground cloves
2 ts Sugar
1 lb Pork tenderloin, lean --
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.