Grilled pork tenderloin

I have got another full proof recipe for you today but this time straight from the queen of the kitchen, the Pioneer Woman! Love watching her shows and I really hope that one day I get to visit her part of the woods.

Make sure you watch the meat temperature or you might overcook the meat. Also, don't skip resting the meat, it is very important!

Ingredients

• 1/4 cup mirin (I use white wine)
• 1/4 cup low-sodium soy sauce 
• 1/4 cup rice wine vinegar 
• 2 tablespoons light brown sugar 
• 1 teaspoon sesame oil 
• 2 scallions, thinly sliced, plus more for garnish 
• 1/4 cup plus 1 tablespoon vegetable oil
• 3 cloves garlic, thinly sliced
• One 3-inch piece fresh ginger, peeled and thinly sliced
• 2 pork tenderloins 
• Salt

Whisk together the mirin (or white wine), soy sauce, rice wine vinegar, brown sugar, sesame oil, scallions, 1/4 cup of the vegetable oil and two-thirds of the garlic and ginger. Pour the mixture into a large zip lock bag and put the pork tenderloins into it as well and let it marinade for at least 2 hours and up to overnight.
Heat up a grill.
Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan and bring to a boil over high heat. Boil to reduce slightly, about 5 minutes. Set aside to cool.
Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center of the tenderloins reaches 145 degrees F, 10 to 12 minutes. Remove to a cutting board and allow to rest for 10 minutes before slicing. Serve on a platter with the marinade sauce. 

Now it is time to enjoy this finger licking goodness!!