Grilled Pork Tenderloin with Honey-Ginger Teriyaki Marinade

This recipe has become one of my family's favorites, and one that is guaranteed to draw raves from your guests.  The marinade is the perfect compliment to the pork.  The key to great pork is to make sure that you don't overcook it, so watch the meat closely towards the end.  Serves 4.

Prior to marinating the pork carefully trim away the silver skin.  If this step is omitted the tenderloin may begin to bow as it heats up making it more difficult to evenly expose the meat to the coals.

Place tenderloins in a resealable plastic bag with enough of the marinade to coat completely. Seal bag and refrigerate for at least 2 hours and up to 24 hours reserving any extra marinade (see notes).  Allow the pork to stand out of the fridge while preparing the grill to allow the meat to come up to room temperature.

Prepare the grill so that the coals are piled over ¾ of the grill bottom, allowing grill space off the fire.  Sear the tenderloins over medium-hot coals, turning and basting occasionally. Once the pork has become well seared, and slightly blackened, move the meat off the coals and cook, with the grill covered, for the remaining time, about 15-20 minutes total until an instant-read thermometer registers 150º F.

Remove from grill and allow to stand for 10 minutes before slicing.  Slice the tenderloins into pieces about ½" thick and place on a platter.  Drizzle some sauce over the pork and serve.

Notes

If you need to use all of the sauce to marinate the meat return the liquid to a saucepan after removing the pork, and bring to a boil.  This will kill any baddies that might have been introduced from the raw pork.