Succulent Grilled Pork Tenderloin

I don't tend to do much pork.  It usually dries out on me so quickly.  But this  recipe was moist and tender, even the next day.  Start this the day before and all you'll need to worry about are your side dishes.

SUCCULENT GRILLED PORK TENDERLOIN (Serves 4-6)

2-3 pound pork tenderloin
1/2 cup soy sauce
1/4 cup orange juice
1/4 cup pineapple juice
2 Tbsp packed light brown sugar
1 Tbsp grated fresh ginger (I finely mince mine)
2 cloves garlic, finely minced (about 2 tsp)

In a medium bowl, whisk together the soy sauce, orange juice, pineapple juice, brown sugar, ginger, and garlic.  Place the pork tenderloins in a ziplock bag and pour the marinade over the pork.  Seal the bag and refrigerate the pork for 8-12 hours (perfect to prepare overnight for grilling the next day).  

Preheat an outdoor grill to medium heat.  Grill the tenderloin for 8-12 minutes per side, until the pork is cooked through (145 degrees for a whole tenderloin, temperature taken through the thickest park of the cut).  Tent the pork with aluminum foil, let it rest 5-10 minutes before cutting into slices and serving warm.