Trim tenderloins of surface fat. Place in a non-aluminum baking dish. Combine remaining ingredients; pour over pork. Marinate for 2 hours, turning occasionally. Grill tenderloins over medium coals for 20-30 minutes, basting often with marinade. Slice thinly across the grain.
Rub both sides of chops with cut sides of garlic. Season with salt and pepper, to taste. Press sage leaf into each side of each chop. Combine mustard and oil. Brush onto chops. Place on lightly-oiled rack over medium coals. Grill, turning once, for 10-15 minutes until meat is well browned and no longer pink near bones.