Philippine Grilled Pork Tenderloin

• 2 lbs pork tenderloin, all visible fat removed
• 3/4 cup white vinegar
• 1/2 cup soy sauce
• 2 tablespoons garlic, minced
• 1 teaspoon fresh ground black pepper, to taste
• 1 teaspoon hot red pepper flakes

1. Cut the pork into 1/2 inch thick medallions. You should have about 12 slices.
2. Mix together the vinegar, soy sauce, garlic and pepper. Add the pork slices and let marinade 4 to 5 hours (or overnight) in the refrigerator, turning occasionally.
3. Preheat the broiler. Broil the medallions 7 minutes on each side about 4 inces from the flame. (These are also delicious on a grill; cook over a medium fire 5 minutes on each side, then 10 minutes covered.).
4. While the pork is cooking, bring the marinade to a boil in a small saucepan, add the hot pepper flakes, then reduce by one quarter. Strain and serve as a dipping sauce with the meat.

pork tenderloin, white vinegar, soy sauce, garlic, fresh ground black pepper, hot red pepper

Taken from www.food.com/recipe/philippine-grilled-pork-tenderloin-322306 (may not work)