Adapted from The Fannie Farmer Cookbook by Marion Cunningham

Serves 6

Pork Tenderloin Teriyaki

4 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon black pepper
2 teaspoons honey
1 teaspoon ground ginger
2 tablespoons olive oil
2 pork tenderloins

Mix together the soy sauce, garlic, pepper, honey, ginger, and oil until well blended. Pour over the tenderloins, and let them marinate.

The recipe calls for marinating for 1 hour at room temperature. If you refrigerate them, you can marinate them a little longer, but I would not let them marinate more than 3 hours in the refrigerate, and then they need to be at room temp before you cook them, so I find the one hour at room temperature to be the easiest. You can marinate for less than one hour if you don't have enough time. I have marinated them for 20 minutes with good results.

Remove from marinade, and grill for about 20 minutes (more or less depending on the diameter of the tenderloins), turning to cook all around. Let sit about five minutes before slicing. Can be served immediately, at room temperature, or cold.