Preparation:
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. |
