1/2 cup soy sauce
1/2 cup dry sherry or orange juice
2 tablespoons light brown sugar
1 teaspoon ground ginger
2 cloves garlic, pressed
2 (3/4 pound) pork tenderloins
Combine first 5 ingredients in a shallow dish or heavy-duty,
zip-top plastic bag. Add tenderloins; cover dish or seal bag, and
refrigerate 8 hours, turning pork often. Remove tenderloins from
marinade, discarding marinade. Cook, covered with grill lid, over
hot coals (400 degrees-500 degrees), until a meat thermometer inserted in the
thickest portion of tenderloins registers 160 degrees, turning once (about
12-15 minutes). Cut into slices.
Yield: 4-6 servings.
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