1/2 cup soy sauce
1/2 cup white wine
4 green onions -- chopped
2 cloves garlic -- pressed
1/2 teaspoon pepper
Enough grated fresh ginger to cover bottom
2 pounds pork tenderloin
Instructions:
Combine soy, wine, onions, garlic and pepper. Pour over grated ginger.
Add tenderloin and coat all sides. Marinate refrigerated at least
12 hours. Preheat oven to 325F if baking. Or drain tenderloin, reserving
marinade and cook over hot coals until internal temperature reaches
160F. If baking, cook uncovered until tenderloin reaches the same
temperature, for about 1 hour. While pork is cooking, strain marinade,
and boil for about 5 minutes. To keep pork moist after cooking, pour
marinade over tenderloin and cover with foil. Or place in a warming
drawer set on moist.
