When we were in Salt Lake City recently to visit my son and his family, I came up with this recipe for our father’s day celebration meal. Everyone liked it, so when we returned home I made it again for just Mr. C. and me. Still tasted good, so here goes with yet another recipe for pork tenderloin. (In the next couple of days I will publish my recipes for Grilled Pork Tenderloin and Noodle Casserole and Asian Salad with Grilled Pork Tenderloin Slices to help you figure out what to do with all the pork tenderloin you have left-over from the many pork tenderloin recipes on this site!)

Anyway, this is my take on a soy sauce based marinated tenderloin. It’s ever so flavorful without beating you over the head with its Asian goodness. One might even say it produces a subtle Asian inspired flavor. But anyone who has ever met me knows that I am absolutely unable to do anything with subtlety, so you’ll have to be the judge on this one.

So give it a try while it’s still officially grilling season. It’s easy to prepare and feeds several people, unless of course you are feeding teenagers, then my advice to you is to double the recipe. Happy grilling!

And don’t forget to garnish the sliced pork with sliced green onions. Right kids!?!?

• ¼ c. extra virgin olive oil
• 1/3 c. soy sauce (if you use low sodium soy sauce, add an additional ½ teaspoon sea salt)
• 6 garlic cloves, finely chopped
• 2-3 T. finely minced fresh ginger
• ¼ tsp. crushed red pepper flakes
• ½ tsp. sea salt (sea salt contains minerals that add to the marinade flavor)
• freshly ground black pepper (not too much)
• 2 pork tenderloin, trimmed of silver skin and excess fat
• 2-4 thinly sliced green onions, opt.

Combine the olive oil, soy sauce, garlic, ginger, red pepper flakes, sea salt, and pepper in a shallow dish or zipped plastic freezer bag. Add the tenderloin and turn in the marinade until all surfaces are introduced to the liquid.

Place in a cool place for at least 5-6 hours. If marinating longer, like overnight, place in the refrigerator. Bring meat to room temperature before placing on the grill.

Heat your grill to about 300 degrees. (And yes I know, every other recipe you read will say to grill pork tenderloin at about 500 degrees. I totally disagree. I find 300 on my Weber gas grill to be perfect for this recipe.)

Place room temperature marinated tenderloins on grill surface. (Do not rinse off the marinade. Just hold it out of the marinade for 5 seconds or so before placing on the grill.) Close lid, and walk away for 7 minutes. Flip the meat, close the lid again, and walk away for another 10 minutes or so. Using a thermometer (instant is the easiest), grill until the internal temperature reaches 140 degrees.

Remove from grill and tent with aluminum foil for at least 8 minutes. Then thinly slice on the diagonal and place on a serving dish. Garnish with green onions and serve immediately.