Honey Grilled Tenderloins
  • 2 3/4 lb. pork tenderloin
  • 1/3 cup soy sauce
  • 1/2 tsp ground ginger
  • 5 cloves garlic, halved
  • 2 Tablespoons brown sugar
  • 3 Tablespoons honey
  • 2 Teasponns seame oil
  • cooking spray
  1. Trim fat from tenderloins. Butterfly tenderloins by making a lengthwise cut in each, cutting to within 1/4 inch of other side. Place in a shallow container or large, heavy-duty zip-top plastic bag. Combine soy sauce, ginger and garlic; pour over tenderloins. Cover or seal and refrigerate at least 3 hours, turning occasionally.
  2. Remove tenderloins from marinade, discarding marinade. Combine brown sugar, honey, and oil in a small sauceapan; cook over low heat, stirring constantly, until sugar dissolves.
  3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350-450 degrees). Place tenderloins on rack, and brush with honey mixture. Cook 20 minutes or until a meat thermometer inserted in thickest portion registers 160 degrees, turning once and basting frequently with honey mixture.