Directions

1. In medium bowl, combine 1/4 cup each of the soy sauce and oyster sauce, and 1 tablespoon each of the ginger, garlic, and sesame oil. Add pork tenderloin; turn to coat. Cover and refrigerate for 1 to 4 hours.
2. Remove pork from marinade, but do not discard marinade. Heat grill to medium-high, and grill pork, directly over coals about 20 minutes or until an instant-read thermometer registers 145 degrees F when inserted in center.
3. Heat remaining marinade to 165 degrees Fahrenheit and use to baste meat as it cooks. During the last 5 minutes of grilling, glaze both sides of tenderloin with sweet-and-sour sauce and let finish cooking while sauce caramelizes on meat. Transfer tenderloin to cutting board and let stand for 5 minutes. Cut tenderloin into 1/2-inch-thick slices.