Ingredients
2 tablespoons reduced-sodium soy sauce1/4 cup sherry or reduced-sodium chicken broth2 tablespoons canola oil2 tablespoons minced fresh gingerroot2 teaspoons sugar2 garlic cloves, minced2 pork tenderloins (1 pound each)
Preparation
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 pork and discard marinade. Prepare grill for indirect heat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°.
Let stand for 5 minutes before slicing.
