Preheat grill over medium-high heat.
Brush 1½ lb pork tenderloin with 3 tbsp orange juice and rub evenly with 1½ tbsp McCormick Jamaican Jerk Seasoning.
Coat grill rack with cooking spray and place pork on grill over medium high heat. Close lid and grill 10 minutes per side, or until temperature at thickest point measures 160 °F
Remove pork from grill, let rest for 5 minutes before cutting diagonally.
While pork rests, whisk together ½ c red currant jelly and ¼ c Dijon mustard in a small pan over low heat and cook, stirring constantly, until heated through. Remove from heat and stir in 1 tbsp dark rum or orange juice.
Drizzle sauce over pork slices.
Serve optionally with long-grain or wild rice and/or garlic mashed potatoes.
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