||Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
||Combine soy, sherry, honey, vinegar, oil and orange juice in a medium bowl, whisking until well blended.
||Stir in rosemary, shallots, and ginger.
||Pour mixture over the tenderloins. Cover with plastic wrap and marinate at room temperature for 2 hours.
||Preheat an outdoor grill or indoor grill pan.
||Remove pork from marinade, shaking off any excess. Place tenderloins on grill and cook, turning frequently, for about 18 minutes or until an instant-read thermometer inserted into the thickest part reads 155° F.
||Transfer to a platter and allow meat to rest for 10 minutes before carving.
||Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer 10 minutes, or until slightly thickened.
||Slice the pork into 1/4 inch slices, spoon the hot marinade over the pork.