Kosher salt and freshly cracked black pepperto taste
¼teaspoonlow-sodium soy sauce
Remove the pork tenderloins from the package, rinse and pat dry. Place the tenderloins on a platter; season with salt and pepper, to taste. Set aside and allow to come up to room temperature, while preparing the sauce.
Add all the ingredients to a small saucepan and heat over low heat until the sugar is dissolved and the ingredients are well combined.
Turn off the heat and prepare your grill for both direct and indirect heat. When your grill is ready (you should be able to hold your hand an inch above the grill grates on the hot side for only one second). Place both tenderloins on the grill over direct high heat. After the tenderloin sears on one side, turn it to sear on another side. Keep turning until the tenderloin has been nicely browned on all sides.
Baste the tenderloin with reserved marinade while you grill it.
Once all sides are nicely browned, move the tenderloin to the cooler side of the grill. Cover and cook for 5 to 10 minutes more until just done.
Remove from grill when the internal temperature of the tenderloin is between 140-145 degrees F, depending on the size of your tenderloin(s) often tenderloins are sold 2 in a pack about ¾ to 1 pound each. Tent with foil and let rest for a few minutes, while finishing up the side dishes.
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