For Fourth of July, I revisited Jeff's BPT recipe (the thread is now closed but you can search on pork tenderloin in this forum for the recipe) and fixed it for my sister and her family that were visiting. I went a step further and also used some chicken breasts that I marinated overnight in the same marinade mixture. I then pounded out the boneless breasts to be very thin, added some ham and sprinkled lightly some fresh mint and rolled them up into small logs, pinning them together with bamboo skewers before throwing the tenderloin and the chicken on the grill. After reducing the remaining marinade I brushed it (there wasn't enough to pour left) on the slice tenderloin and sliced chicked breasts. The mint was almost overpowering but nobody needed a breath freshener after dinner.
A week later, I had some of the chicken leftovers today for lunch. The mint is still a dominant factor but it held up to being hidden in the fridge for a week nicely.
Here's the thread: