Ingredients
- 2 (3/4-pound) pork tenderloins
- 1/3 cup low-sodium soy sauce
- 1/2 tsp ground ginger
- 5 cloves garlic, halved
- 2 TBS brown sugar
- 3 TBS honey
- 2 tsp dark sesame oil
- Vegetable cooking spray
Preparation
Step 1
Trim fat from tenderloins - butterfly by making a lengthwise cut in each, cutting to within 1/4 inch of other side.
Place in shallow container or large, heavy-duty zip-top plastic bag.
Combine soy sauce, ginger, and garlic; pour over tenderloins.
Cover or seal, and refrigerate at least 3 hours, turning occasionally.
Remove tenderloins from marinade, discarding marinade.
Combine brown sugar, honey, and oil in a small saucepan; cook over low heat, stirring constantly, until sugar dissolves.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350°F to 400°F).
Place tenderloins on rack, and brush with honey mixture. Note: Basting mixture becomes very thick when cool. Keep warm while grilling by placing the saucepan directly on the grill rack.
Cook 20 minutes, or until meat thermometer inserted into thickest portion registers 160°F, turning once and basting frequently with honey mixture.