Ingredients Jump to Instructions ↓

  1. 3 tablespoons reduced-sodium soy sauce

  2. 2 garlic cloves, minced

  3. 1/4 teaspoon ground ginger

  4. 1 pork tenderloin (3/4 pound)

  5. 4-1/2 teaspoons honey

  6. 1 tablespoon brown sugar

  7. 1 teaspoon sesame oil

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the soy sauce, garlic and ginger; add the pork. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. In a small saucepan, combine the honey, brown sugar and oil. Cook and stir over low heat until sugar is dissolved. Remove from the heat; set aside. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°, basting frequently with honey mixture. Let stand for 5 minutes before slicing. Yield: 2 servings.


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