We eat pork tenderloin quite a bit because it's lean and I can use it in a lot of dishes. The tenderloins usually are packaged two to a package. Since I'm cooking for two I can often get four dinners out of a package. First, I marinate the tenderloins and grill them. Then, I usually have the first half one night for dinner and use the other half in a stir fry. I freeze the other grilled tenderloin and use it later (within in a week or so) in the same manner. I really like the following marinade. Put the tenderloins in a ziplock bag with these ingredients early in the day.
4 to 6 garlic cloves, minced
1 tsp. ginger
1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup canola oil
2 tbsp pure maple syrup
2 tbsp sesame oil
1 tbsp Asian chile sauce, such as Thai Sriracha
The 7-6-5 rule works well for grilling pork tenderloin: Put the pork on a hot grill for 7 minutes, turn it over for another 6 minutes, then turn the grill off and let it continue to cook for another 5 minutes. Remove and keep warm (cover with foil) and let "rest" (5 minutes or so) before slicing.
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