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Marinated Grilled Pork Tenderloin

3 (¾ to 1 lb)    Pork tenderloins  
½ cup    Soy sauce  
½ cup    Dry sherry  
½ cup    Honey  
¼ cup    Rice wine vinegar  
¼ cup    Vegetable oil  
2 Tbs    Fresh orange juice  
1½ Tbs    Minced fresh rosemary  
1 Tbs    Minced shallots  
1 tsp    Minced fresh ginger  
1 Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
2 Combine soy, sherry, honey, vinegar, oil and orange juice in a medium bowl, whisking until well blended.
3 Stir in rosemary, shallots, and ginger.
4 Pour mixture over the tenderloins. Cover with plastic wrap and marinate at room temperature for 2 hours.
5 Preheat an outdoor grill or indoor grill pan.
6 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.
7 Transfer to a platter and allow meat to rest for 10 minutes before carving.
8 Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer 10 minutes, or until slightly thickened.
9 Slice the pork into 1/4 inch slices, spoon the hot marinade over the pork.