Remove pork tenderloin from the package and pat dry. Trim any excess silver skin.  

Place it in a zip seal bag and pour the sauce in; remove all the excess air and seal. Rotate the pork inside the bag to make sure it is fully coated in the sauce.

Place in the refrigerator and allow to marinate for at least one hour, to overnight. 

Pre-heat the grill and remove the pork from the refrigerator, allowing it to come to room temperature.  

Place the tenderloin on the grate. Discard bag with marinade. 

Cover and cook for 12 to 15 minutes; turning every 2 minutes, until the tenderloin reaches an internal temperature of 140°F.

Remove from the grill, cover, and allow to rest for at least 5 minutes. The temperature will reach its peak 145°F. 

Slice and serve.