|Whole pork tenderloin||2 Pound (About 1 1/2 Inches In Diameter)|
|Red food coloring||1 1⁄2 Teaspoon|
|Seasoned salt||1 Teaspoon|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Finely chopped preserved ginger||1⁄3 Cup (5.33 tbs)|
|Preserved ginger syrup||1⁄4 Cup (4 tbs)|
Brush tenderloins with red food coloring; sprinkle with seasoned salt.
Place in roast holder in foil pan; cover lightly with aluminum foil.
Center on cooking grill; cover kettle and roast 1 1/4 to 1 1/2 hours, or until fork tender.
Combine and mix remaining ingredients in saucepan; cook, stirring constantly, until thick and clear.
Brush meat with a small amount of sauce 2 or 3 times during last 15 minutes of cooking.
Slice meat very thin; serve hot or cold with remaining sauce for dipping.
Garnish with fresh pineapple or honeydew melon slices, if desired.