Jamie Purviances Smoked Pacific Rim Pork Tenderloin

• 1 cup soy sauce
• 1/4 cup cider vinegar
• 2 tablespoons lightly packed dark brown sugar
• 1/2 cup finely chopped yellow onion
• 2 tablespoons minced garlic
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground pepper
• 2 pork tenderloins (about 12 ounces each), trimmed
• 2 teaspoons Asian sesame oil
• 1 large handful mesquite, hickory, or apple wood chips, soaked in water for at least 30 minutes, or grapevine branches

1. Whisk the soy sauce and vinegar together in a medium bowl.
2. Add the sugar and stir until it dissolves.
3. Add the onion, garlic, cayenne, and pepper.
4. Put the tenderloins in a large self-sealing plastic bag.
5. Pour the marinade into the bag.
6. Press the air out of the bag and seal tightly.
7. Place the bag in a bowl and refrigerate for 2 to 3 hours.
8. Preheat a gas grill to medium heat or light a fire in a charcoal grill.
9. Remove the tenderloins from the bag, discard the marinade, and pat the meat dry with paper towels.
10. Lightly brush the tenderloins all over with the sesame oil.
11. Place on the grill, cover, and cook, turning every 5 minutes, until the tenderloins are browned on all sides, 15 to 20 minutes.
12. Before the last turn, drain the wood chips and sprinkle them over the coals, or lay the grapevine branches over the coals.
13. They should smoke for only about 5 minutes.
14. Transfer the tenderloins to a cutting board.
15. Let rest for about 5 minutes.
16. Slice and serve warm.

soy sauce, cider vinegar, brown sugar, yellow onion, garlic, cayenne pepper, freshly ground pepper, pork, asian sesame oil, handful mesquite

Taken from www.cookstr.com/recipes/jamie-purviancersquos-smoked-pacific-rim-pork-tenderloin (may not work)