2 pork tenderloins (about 9 oz each)
2 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon finely chopped ginger root
1 tablespoon vegetable oil
1 teaspoon granulated sugar
1 clove garlic; minced
Place pork in plastic bag. Combine soy sauce, sherry, ginger, oil, sugar and garlic; mix well. Pour into bag over pork; refrigerate for at least 2 hours or overnight.
Remove pork from marinade, reserving marinade. Place on greased grill over medium-hot coals or at medium-high setting; grill for 18 to 25 minutes or until meat thermometer registers 160 F for medium or 170 F for well done, turning occasionally and brushing with marinade during last 10 minutes. Remove from grill; tent with foil and let stand for 5 minutes. Slice diagonally into thin slices.
Serve with Grilled Vegetable Salad.
Yield: 6 servings