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Teriyaki Pork Tenderloin




Source of Recipe


Judy


½ c. soy sauce
¼ c. olive oil
4 t. brown sugar
2 t. ground ginger
1 t. pepper
2 garlic cloves, minced
4 pork tenderloins (¾ to 1 lb. each)

In a large resealable plastic bag, combine the first 6 ingredients; add the pork. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
Drain and discard marinade. Grill the tenderloins, covered, over indirect medium heat for 8 to 9 minutes on each side or until juices run clear and a meat thermometer reads 160º.
8 servings