Huli Huli Pork

• 2 pork tenderloin (about 1 lb each)
• 3/4 cup ketchup
• 1/3 cup reduced sodium soy sauce
• 3 tablespoons packed brown sugar
• 3 tablesspoons sweet mirin cooking wine (or lime juice)
• 1 tablespoon grated fresh ginger
• 4 garlic cloves, minced
• lime wedge, for garnish
• 1 sprig fresh herb, for garnish

1. Place pork in a large, heavy zip-lock plastic bag set in a shallow dish; set aside.
2. For marinade, in a small bowl combine ketchup, soy sauce, brown sugar, wine (or lime juice), ginger and garlic. Remove 1 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
3. Drain pork.
4. FOR CHARCOAL GRILL, arrange coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with 1/4 cup of the reserved marinade. Cover and grill 15-20 minutes more or until an instant-read thermometer registeres 155u0b0F when inserted into thickest part of the meat. FOR GAS GRILL, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking, and grill as directed above.
5. Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The pork will rise another 5u0b0F during standing.).
6. Meanwhile, place reserved 3/4 cup of marinade in a small saucepan, and heat through. Pass the sauce with the pork.
7. Garnish with lime wedges and sprigs of fresh herbs.

pork tenderloin, ketchup, soy sauce, brown sugar, cooking wine, ginger, garlic, lime, fresh herb

Taken from www.food.com/recipe/huli-huli-pork-485486 (may not work)