West Indies Pork Tenderloin

• 2 pounds pork tenderloin
• 6 tablespoons lite soy sauce
• 1/4 cup dark rum
• 2 tablespoons Worcestershire sauce
• 2 tablespoons minced garlic
• 2 tablespoons brown sugar
• 2 teaspoons freshly cracked black pepper
• vegetable cooking spray

1. Remove silver skin, leaving a thin layer of fat covering the tenderloin.
2. Whisk together soy sauce and remaining ingredients in a shallow dish or bowl. Add pork and turn to coat in marinade. Cover and refrigerate up to 6 hours.
3. Remove pork from marinade, discarding marinade. Allow pork to rest at room temperature 30 minutes before cooking.
4. Heat charcoal, gas, or indoor grill to medium-high heat. Pat pork dry and lightly spray with vegetable cooking spray. Place on grill and cook, 8 to 10 minutes per side or until thermometer inserted into thickest portion registers 155u0b0F. Remove from grill and allow to rest, uncovered, for 10 minutes before slicing.

pork tenderloin, soy sauce, dark rum, worcestershire sauce, garlic, brown sugar, freshly cracked black pepper, vegetable cooking spray

Taken from food52.com/recipes/36619-west-indies-pork-tenderloin (may not work)