Spicy Oriental Pork Tenderloin Marinade

• 32 ounces pork tenderloin
• 12 cup soy sauce
• 12 teaspoon beef base (could use half a beef bouillon or a whole, I don't think it would matter)
• 1 teaspoon red pepper flakes
• 1 teaspoon Chinese hot mustard (could use less and use dry mustard)
• 14-12 teaspoon ginger powder (could use a teaspoon of fresh)
• 14-12 teaspoon Chinese five spice powder
• 13 cup brown sugar
• 2 tablespoons sherry wine
• 4 garlic cloves, pressed
• 12 onion, diced
• 1 -2 tablespoon sesame oil

1. 1.
2. Marinate from one to several hours or overnight.
3. Longer is better.
4. Grill til medium rare.
5. My husband does the grilling.
6. He said he grilled it over a hot fire for 15 to 20 minutes total, probably.
7. Sorry I can't be more specific.
8. You do not want to overcook the tenderloin.
9. It should be pink in the center.
10. I have read that it should be 150-160 degrees with a meat thermometer when you take it up.

pork tenderloin, soy sauce, beef base, red pepper, could, ginger powder, spice powder, brown sugar, sherry wine, garlic, onion, sesame oil

Taken from www.food.com/recipe/spicy-oriental-pork-tenderloin-marinade-390394 (may not work)