- 2 (3/4 to 1 pound) pork tenderloins
- 1/2 cup soy sauce
- 1/2 cup dry red wine
- 1/2 cup honey
- 1/4 cup rice wine vinegar
- 1/4 cup vegetable oil
- 2 tablespoons fresh orange juice
- 1 tablespoon minced shallots
- 1 teaspoon minced fresh ginger
Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the shallots and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours OR in the fridge for 6+ hours.
Preheat an outdoor grill or indoor grill pan.
Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.