Pork Tenderloin-Asian Inspired

1/2 cup mirin (sweet cooking rice wine)
1/4 cup soy sauce
2 tbsp. rice vinegar
2 tbsp. hoisin sauce
2 tbsp. finely chopped green onion
1 1/2 tbsp. sugar
1 tbsp. Oriental sesame oil
1 tbsp. sesame seed
1 tsp. fresh grated gingerroot
1/2 tsp. salt
2 (1 lb.) pork tenderloins, ends trimmed

In small bowl, combine first 10 ingredients; reserve 1/3 cup marinade. Arrange tenderloins in food storage bag. Pour marinade over meat; seal bag. Refrigerate several hrs. or overnight, turning occasionally. At this stage, you can carry the meat to the picnic site in a fuull proof refrigerated container. To Grill: Prepare grill. Spray grill rack with no stick cooking spray. Using direct heat cooking method, center meat on grill rack 4-5" over medium- hot coals. Grill, covered, to an internal temperature of 155º or just until a hint of pink remains in center (16-20 min.), turning and basting several times with reserved marinade. Serves 6-8.