Asian Marinated Pork Tenderloin (grilled)

3 Tablespoons soy sauce (or alternative such as Bragg's Liquid Aminos)

2 Tablespoons vinegar (I used balsamic, try rice, red wine, even apple cider)

2 Tablespoons oil (I use Avocado or Olive Oil)

2 teaspoons toasted sesame oil (adds great flavor, if not using increase oil by 2 teaspoons)

1 Tablespoon brown sugar (Heaping tablespoon, light or dark brown sugar)

4 cloves garlic (crushed and rough chopped (or ½-1 teaspoon garlic powder))

1 Tablespoon ginger (fresh grated (or ¼-½ teaspoon ground ginger))

1 - 2 pound pork tenderloin (trimmed)

Mix all ingredients for marinade together using a whisk until thoroughly mixed.
Place pork tenderloin(s) into gallon sized freezer bag (if freezing) squeeze out air, seal tightly and lay flat in freezer.
Or, if making right away place in glass dish with marinade, turning occasionally. Refrigerate covered, for 2-3 hours on counter turning occasionally or in refrigerator overnight.
If frozen, when ready to barbecue, remove from freezer and thaw in fridge overnight. Or on counter for several hours, turning occasionally.
Heat BBQ on medium-high, brush grill with oil.
Remove pork from marinade, allowing to drip. Placing pork onto hot preheated grill. Cover and cook on each side for 7-8 minutes per side, most tenderloins are triangular for a total of about 20-25 minutes.
Baste with extra marinade, discard any leftover, or simmer leftover marinade for 10 minutes on stovetop and pour over cooked meat.
Remove from grill and tent loosely with aluminum foil allowing to rest for 5 minutes.
Slice into medallions, pour any juices over sliced meat and serve immediately.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍖Meat Dish

CuisineAsian

Occasions🍖Bbq📆Everyday🍖Grilling

Season🔁Year-round

DifficultyEasy ⏰ 30m