Recipe: Gingered Pork Tenderloin

GINGERED PORK TENDERLOIN

1 pork tenderloin, about 1 1/2 pounds, trimmed
2 cloves garlic, minced
4 thin slices of fresh ginger root (or 1/2 teaspoon ground ginger)
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons water
1 tablespoon oil

If meat is more than 2 1/2 inches in diameter, split into 2 long strips. Place in a sealable plastic bag.

In a cup, combine garlic, ginger, soy sauce, sugar, water and oil. Pour over meat, seal bag and turn to coat meat well. Place bag in a bowl; marinate at room temperature for 1 hour or in refrigerator for 3 to 4 hours, turning bag 2 or 3 times.

In last half-hour of marinating, start coals in grill. Carefully drain marinade into a small bowl or saucepan (bring to a boil and simmer 2-3 minutes).

Using a drip pan, cook meat over hot coals. First brown on each side in center of grill. Then move to edge of grill over drip pan; close grill cover or loosely tent meat with aluminum foil to hold in the heat. Grill, turning meat now and then and brushing with marinade, until meat is medium (160 degrees). Total cooking time will be 20 to 25 minutes.

Slice very thin and serve with hot mustard or chutney.

Servings: 6
Adapted from source: Barbecued Ribs, Smoked Butts and Other Great Feeds by Jeanne Voltz