Grilled Garlic-Rosemary Pork Tenderloin

• 1/4 cup low-sodium soy sauce
• 1 tablespoon light brown sugar
• 1 tablespoon dried rosemary, crushed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons bottled minced garlic
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dry mustard
• 2 (1-pound) pork tenderloins, trimmed
• Cooking spray

1. Combine first 8 ingredients in a large zip-top plastic bag. Add pork; seal bag, and marinate in refrigerator at least 8 hours.
2. Prepare grill.
3. Remove pork from bag, reserving marinade. Place pork on grill rack coated with cooking spray. Cover and grill 24 minutes or until a thermometer registers 155u0b0 (slightly pink), turning once. Remove pork from grill; cover with foil, and let stand 10 minutes.
4. While pork stands, bring marinade to a boil in a small saucepan; boil 1 minute. Serve sauce with pork.
5. Note: To roast pork in the oven instead of grilling, place on a broiler pan coated with cooking spray. Bake in a preheated oven at 450u0b0 for 25 to 30 minutes or until a thermometer registers 155u0b0 (slightly pink). Cover with foil; let stand 10 minutes.

soy sauce, light brown sugar, rosemary, olive oil, balsamic vinegar, garlic, ground ginger, dry mustard, pork tenderloins, cooking spray

Taken from www.myrecipes.com/recipe/grilled-garlic-rosemary-pork-tenderloin (may not work)