Ingredients Jump to Instructions ↓

  1. 2 tablespoons reduced-sodium soy sauce

  2. 1/4 cup sherry or reduced-sodium chicken broth

  3. 2 tablespoons canola oil

  4. 2 tablespoons minced fresh gingerroot

  5. 2 teaspoons sugar

  6. 2 garlic cloves, minced

  7. 2 pork tenderloins (1 pound each )

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Prepare grill for indirect heat using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 6 servings.


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