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Ingredients
- 2 (3/4 lb) pork tenderloins
- 1/3 cup low-sodium soy sauce
- 1/2 teaspoon ground ginger
- 5 cloves garlic, halved
- 2 Tablespoons brown sugar
- 3 Tablespoons honey
- 2 teaspoons dark sesame oil
- Vegetable cooking spray
Details
Servings 6
Preparation
Step 1
Trim fat from tenderloins. Butterfly tenderloins by making a lengthwise cut in each, cutting to within 1/4 inch of other side. Place in a shallow container or large, heavy-dash 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 disolves.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350 - 400 degrees). Place tenderloins on rack, and brush with honey mixture. Cook 20 minutes or until a meat thermometer inserted in thickest portion registers 160 degrees, turning once and basting frequently with honey mixture.
Note: Basting mixture becomes very thick when cool. Keep warm while grilling tenderloins by placing the saucepans directly on the grill rack.
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