Grilled Pacific Rim Pork Tenderloin

• 1/3 cup reduced sodium soy sauce
• 2 tablespoons dry sherry
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh gingerroot
• 2 lbs pork tenderloin
• 1/2 teaspoon five-spice powder
• 1/4 cup hoisin sauce

1. In a 1-cup glass measuring cup, combine soy sauce, sherry, garlic and ginger.
2. root.
3. Place tenderloins in a resealable plastic bag; pour soy sauce mixture into.
4. bag.
5. Seal bag securely; refrigerate at least 30 minutes or up to 4 hours,
6. turning bag occasionally.
7. Drain marinade into small saucepan. Sprinkle five spice powder on tenderloins. Grill tenderloins, covered over medium.
8. coals, turning occasionally, 15 to 20 minutes or until instant read thermometer
9. inserted in center of meat registers 160 degrees.
10. Tenderloins will be barely.
11. pink in center.
12. While tenderloins are cooking, add Hoisin sauce to marinade in.
13. saucepan.
14. Bring to a boil; simmer uncovered until thickened, about 3 minutes.
15. Brush mixture evenly over tenderloins during last 5 minutes of grilling, turning once.
16. Carve tenderloins crosswise into 1/4-inch thick slices.

soy sauce, sherry, garlic, fresh gingerroot, pork tenderloin, fivespice powder, hoisin sauce

Taken from www.food.com/recipe/grilled-pacific-rim-pork-tenderloin-137048 (may not work)