Succulent Grilled Pork Tenderloin

I love pork tenderloin because it is just that... tender.  I love the flavors you can produce when you marinate it over night.  I think it makes for a nice Sunday meal.  This tenderloin recipe came from Mel's Kitchen Cafe.

Succulent Grilled Pork Tenderloin

• 2-3 pounds pork tenderloin
• 1/2 cup soy sauce
• 1/4 cup orange juice
• 1/4 cup pineapple juice
• 2 tablespoons packed light brown sugar
• 1 tablespoons grated fresh ginger (or 1/2 tsp. dried, ground ginger)
• 2 cloves garlic, finely minced

1. In a medium bowl, whisk together the soy sauce, orange juice, pineapple juice, brown sugar, ginger and garlic. Place the pork tenderloins in a ziploc bag and pour the marinade over the pork. Seal the bag and refrigerate the pork for 8-12 hours (perfect to prepare overnight for grilling the next day).
2. Preheat an outdoor grill to medium heat. Grill the pork tenderloins for 8-12 minutes per side, until the pork is cooked through. Tent the pork with foil and let it rest 5-10 minutes before cutting into slices and serving warm.  I looked it up online and you want the tenderloin to reach an internal temperature of between 148 - 150 degrees... then you'll know it's done.