- 2 pork tenderloin (about 1 1/2 pounds total)
- 2 cups chicken broth
- 4 tablespoons ginger (grated)
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic (minced)
- Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
- Remove tenderloins from marinade; discarding marinade. Grill tenderloins over medium-hot coals, turning occasionally, for 20 minutes, until thermometer inserted reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Slice to serve.