Grilled Pork Tenderloin with Herbes de Provence Chablis Wine Jelly Glaze

1- 1 1/2 lbs pork tenderloin trimmed
Sea salt coarsely ground, to taste
Black pepper coarsely ground, to taste
1/4 cup Soiree Wine Jelly, your choice (recommended Mulled Port or Herbes de Provence)
1 tbsp. melted butter
2 tsp. Dijon mustard

Season pork tenderloin with sea salt and pepper.  Preheat clean grill to medium.  Whisk together Wine Jelly, butter and mustard.  Place pork on grill and baste with glaze.  Continue to baste, turning once, and grill until an internal temperature of at least 160 degrees is reached.  Allow meat to rest 3-5 minutes before slicing and serving.