Grilled Pork Tenderloin

Ingredients

1 Pork Tenderloin (They often come in packs of two)

2 tbsp Dark Soy Sauce

2 tbsp Light Soy Sauce

2 tbsp Honey

3 tbsp Hoison

1 tbsp Sherry

1 tbsp ketchup (Or Tomato Catsup as per the original recipe)

1 clove of garlic, minced or pressed

1 tbsp sugar

t tbsp grated ginger (optional)

Equipment

Grill (Optional, but recommended)

Notes

This is one of my all time favorite recipes. If I see a pork tenderloin on sale, I am likely to buy it and then make this. For a while I didn't have a grill, and so I didn't make it for a while, but my mom would make it.

You can replace the dark soy with light soy. Its uncommon to find, but definitely something you can find. Additionally, you can add the ginger or not. I'm not sure it matters a lot so don't feel obliged.

Instructions

1. The day before, mix everything but the pork tenderloin in a plastic bag that fits the pork tenderloin.

2. Add the pork tenderloin and marinade in the fridge overnight. You can go 2 days if you need.

3. Heat your grill to about 500F.

4. Grill it on direct heat, turning every few minutes, until its done. If you feel you are getting too much char on the outside, move it to indirect heat. You want an internal temperature of 160F or so.

5. Once you hit that 160F, remove from heat, move to a cutting board and let rest for about 10 minutes. You can put a towel over it if you want.

6. Slice and serve. I suggest waiting for it to cool a little bit and not serve piping hot, as the flavors come out as it cools down more.

Serving

So my family typically slices this in maybe 1/4" slices and eats it that way, however I also discovered its great sliced thin as possible and put on a sandwich. Additionally, my mom will for an appetizer get slider rolls, put a slice of pork, and a dab of mustard on it, and serve it cold that way.

You can freeze it, but I think its better if you don't.