Grilled Pork Loin with Red Currant Sauce

I made this dish the other night, but sadly did not take any pictures. I invented it because I was at Berkeley Bowl and I saw red currants so I bought some even though I had no idea what to do. I also bought pork. So I made this, and it came out really good!

1 medium sized pork loin

Marinade - marinate for several hours.

1/4 cup soy sauce
1/2 cup grapefruit or orange juice (I used grapefruit)
1/8 cup maple syrup
dash of salt
dash of pepper
small handful thyme
small handful rosemary (fresh or dried)
1 onion
2 T olive oil

Red Currant Sauce:

One small package (half pint? pint?) fresh red currants (or substitute another fruit, like blackberry or cranberry)
1/4 cup to 1/2 cup white wine
sugar to taste (2-4 T)
1/2 tsp thyme
pinch of salt
2 T butter
1/2 small onion

Directions: Marinate pork for several hours. Then grill pork till it is just slightly pink inside. Meanwhile, in small saucepan heat red currants, wine and finely chopped onion. Heat until it simmers and let some of the wine evaporate. Add sugar, thyme and salt. Turn down heat, continue simmering until the sauce starts to thicken slightly. Just before it is done, add butter. Slice the pork into thin pieces and drizzle with currant sauce.