For marinade, in a blender combine the first seven ingredients; cover and process until blended. Divide marinade between two large resealable plastic bags; add two tenderloins to each bag. Seal bags and turn to coat; refrigerate for at least 4 hours or overnight.
Prepare grill for indirect heat, using a drip pan. Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack.
Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25 to 35 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield- 8 servings.
Originally Submitted
6/1/2010
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