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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |