| 1 |
Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding. |
| 2 |
Combine soy, sherry, honey, vinegar, oil and orange juice in a medium bowl, whisking until well blended. |
| 3 |
Stir in rosemary, shallots, and ginger. |
| 4 |
Pour mixture over the tenderloins. Cover with plastic wrap and marinate at room temperature for 2 hours. |
| 5 |
Preheat an outdoor grill or indoor grill pan. |
| 6 |
Remove pork from marinade, shaking off any excess. Place tenderloins on grill and cook, turning frequently, for about 18 minutes or until an instant-read thermometer inserted into the thickest part reads 155° F. |
| 7 |
Transfer to a platter and allow meat to rest for 10 minutes before carving. |
| 8 |
Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer 10 minutes, or until slightly thickened. |
| 9 |
Slice the pork into 1/4 inch slices, spoon the hot marinade over the pork. |