Succulent Pork Tenders

 

1/2
cup soy sauce
1/4
cup sesame oil
1/4
cup rice wine vinegar
Fresh ginger, 2- inch piece, sliced
1
bunch cilantro, minced
2
tablespoons minced garlic
2
tablespoons brown sugar
1/2
cup water
3
pounds pork tenderloins
Oil for grill
 

 

Prepare marinade by mixing soy sauce, sesame oil, rice wine vinegar, ginger, cilantro, garlic, sugar, and the water.  Trim excess fat off pork, place pork in a Ziploc bag, and cover with the marinade.  Refrigerate up to 12 hours or overnight.

 

Heat grill.  Remove meat from Ziploc bag and reserve excess marinade.  Place tenderloins on oiled grill.  Cook over hot fire, turning frequently.  Baste often with reserved marinade.  Tenderloins are done at 145 degrees. 

 

Serves 4.