From Charlie Palmer's Casual Cooking
3 each pork tenderloins (3/4 to 1 pound each)
1/2 C soy sauce
1/2 C dry sherry
1/2 C honey
1/4 C rice wine vinegar
1/4 C vegetable oil
2 T fresh orange juice
1/4 C black sesame seeds
1 1/2 T minced fresh rosemary
1 T minced shallots
1 t minced fresh ginger
Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the sesame seeds, rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
Preheat an outdoor grill
Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
Meanwhile, place the marinade in a small saucepan over medium heat on the grill and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork and serve. This dish is especially good with basmati rice or rice noodles, which can be seasoned with a bit of the hot marinade. The leftovers make a great lunch salad.
Pork tenderloin is one of my favorite meats. Its mild flavor calls out for marinades, sauces, and rubs. It is tender and easy to prepare, and it can be enjoyed hot or cold. Asian flavors go well with pork; they accent the meat's mildness and add a hint of sweetness for contrast. The pungent rosemary adds an internse note to the Asian marinade. I use black sesame seeds for their color, and nutiness, but white sesame seeds can be substituted.