Audrey's Pork Tenderloin
1/2 cup soy sauce
1/2 cup dry sherry wine
2-3 garlic cloves, minced
1 tbsp dry mustard
1 tsp ground ginger (we always have that fresh ginger in the jar, use that if you've got it, much better flavor)
1 tsp thyme (I have fresh thyme in the garden, use about 6-7 sprigs of fresh if you have it, again, much better flavor)
Mix all the marinade ingredients and 2 pork tenderloins in a ziploc bag. Marinate overnight. When you're ready to grill, tie up the tenderloins with butcher string; fold the skinny tail end over so that it will grill more evenly.
Set up your charcoal grill for direct grilling. Once the coals are ready, clean and oil your grill grates. Grill the tenderloins for about 4 minutes per side, grilling all four side. It should be on the grill for a total of 16 minutes, depending on the size of them. Internal temperature on an instant read thermometer should be 140. Be careful to not over cook these, it can happen very quickly.
When the temp is 140, remove from the grill to a platter and tent with foil for 5 minutes.
While the meat is resting, prepare the sauce:
1 jar red currant jelly
1 tbsp soy sauce
2 tbsp dry sherry wine
Simmer in a saucepan for about 3 minutes, until the jelly is melted and it is combined.
Slice the tenderloin and serve with the warm sauce.
Preparation tip: We buy our pork tenderloin from Sam's Club as it is considerably cheaper than the grocery store. The Sam's packages are a double pack and each pack has 2 tenderloins in it.
When I buy them, I'll split the marinade and put 2 tenderloins in a Food Saver bag with the marinade and freeze it. The meat will marinate while thawing...saving a step!
Also, I'll buy a couple of them now, and get them in the freezer with the fresh thyme, before it's gone for the winter.... we grill year round!
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