Yields
4 servings
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ingredients
2
Tbsp liquid honey
4
cloves garlic, minced
2
Tbsp soy sauce
1
Tbsp grated ginger, root
1
Tbsp vegetable oil
1
Tbsp rice vinegar
¼
tsp salt
¼
tsp pepper
¼
tsp hot pepper sauce
3
pork, tenderloins
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directions
Step 1
In bowl, combine honey, garlic, soy sauce, ginger, oil, vinegar, salt, pepper and hot pepper sauce. (Make-ahead: In shallow glass dish, pour honey mixture over pork, turning to coat. Cover and refrigerate for up to 24 hours, turning occasionally.)
Step 2
Brush pork with half of the honey mixture; place on greased grill over medium-high heat. Close lid and cook for 10 minutes; turn and brush with remaining honey mixture. Cook for 8 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
Step 3
Transfer to cutting board; tent with foil and let stand for 5 minutes. Refrigerate 1 of the tenderloins until cold; wrap and refrigerate for up to 2 days. Thinly slice remaining
2 tenderloins.