Oriental Style Pork Tenderloins
|Pork tenderloins||2 Pound (2 Pork Tenderloins, 1 Pound Each)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs) (Regular Strength)|
|Sake/Dry sherry||1⁄4 Cup (4 tbs)|
|Minced garlic||1 Teaspoon|
|Red food coloring||1 Teaspoon|
Fold and tie thin end of each tenderloin under to give meat an even thickness.
In a large bowl, stir together soy, broth, sake, sugar, garlic, and, if desired, food coloring.
Add tenderloins and turn to coat.
Cover and refrigerate for at least 8 hours or until next day, turning several times.
Barbecue meat by indirect heat
Lift meat from marinade and drain briefly (discard marinade).
Place meat on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook until a meat thermometer inserted in thickest part (not folded end) registers 170°F (20 to 22 minutes).