Grilled Apple Garlic Ginger Pork Tenderloin

Step 1: Marinade ... Add all the ingredients to a small bowl; and, whisk to combine. Reserve 1/2 cup of the marinade for a drizzle over the meat once it is done.

Step 2: Pork ... Add the marinade to a large gallon ziploc bag; along with the tenderloins. Close the bag, shake; and, make sure the pork is well covered. Refrigerate at least 8 hours up to overnight. I always let it marinate overnight. You can also do this in a casserole or baking dish too. Just cover well with plastic wrap.

Step 3: If I let them go over night, in the am ... just flip the bag over. This way, they will marinate evenly on both sides.

Step 4: Grill ... Now, I like an outside grill; and, I also like to add some wood chips to my smoker box. If you don't have a smoker box ... simply add some soaked wood chips to a foil pouch; poke a few holes in it - and set directly on the heating element. Instant smoker.

Step 5: Tenderloin ... Grill on medium high to high heat, turning often; after you get a nice char on each side. Then, transfer to indirect heat to finish cooking. I like to remove the pork when the temp reaches 140-145 degrees - I do use a thermometer for this. Then, transfer to a plate, cover with foil; as it will continue cooking after it is removed from the heat. Let it rest a good 10 minutes before slicing. Cooking time can vary from 20-35 minutes, depending on the thickness of the pork; or, cut you decide to use.

Step 6: Sauce ... As the pork rests; heat up the reserved marinade, I usually just use the microwave for this; just a a minute or so on medium heat. You can also do this on your grill in a small pot too. Whatever is the easiest method.

Step 7: Serve and ENJOY! ... Slice the pork and transfer to a platter. Drizzle the warm glaze/marinade over the top; and serve. Garnish with plenty of scallions; and, serve family style over a bed of brown rice ... and, a side of Apple Coleslaw. But honestly, any side dish would work.