Grilled Asian Pork Tenderloin

• 1/2 cup soy sauce
• 1/4 cup sesame oil
• 1/2 cup dark brown sugar
• 1/4 cup chili sauce
• 3 tablespoons Worcestershire sauce
• 5 garlic cloves (minced)
• 1 tablespoon dry mustard
• 3 tablespoons sherry wine
• 2 1/2 tablespoons lemon juice
• fresh ground black pepper
• 2 lbs pork tenderloin

1. Put all marinade ingredients in a ziplock bag, squish to combine; remove 1/2 Celsius of marinade (set aside in refrigerator); put tenderloins in ziplock bag, squish again to mix all together, refrigerate at least 6-8 hours.
2. Remove from bag, discard marinade, place tenderloings on oiled grates of grill or on a rotisserie spit attached to your grill. Glaze with reserved marinade, cook until meat thermometer reads 160 degress.
3. Allow meat to set 5 minute before serving.

soy sauce, sesame oil, dark brown sugar, chili sauce, worcestershire sauce, garlic, mustard, sherry wine, lemon juice, fresh ground black pepper, pork tenderloin

Taken from www.food.com/recipe/grilled-asian-pork-tenderloin-457961 (may not work)