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1
Whisk the first six ingredients in a bowl.
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2
Combine the pork tenderloin and the marinade mixture in a Ziploc bag.
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3
Refrigerate for up to 24 hours.
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4
(I buy the huge packages of pork tenderloin at the warehouse store and freeze two of them in the marinade for future use.
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5
It defrosts and marinates at the same time!)
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6
Prepare your grill for direct grilling.
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7
When the grill is hot, clean and oil your grates.
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8
Grill the pork tenderloin for 4 minutes on each of the 4 sides.
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9
After about 15 to 16 minutes, the temperature on an instant read thermometer should be 140 degrees F.
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10
When the temp reaches 140 F, remove the tenderloins from the grill and tent on a platter with foil.
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11
Let rest for about 5 minutes.
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12
While the meat is resting, combine the currant jelly, 1 tablespoon soy sauce and 2 tablespoons sherry in a small sauce pan.
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13
Simmer over medium heat until the jelly is melted and the mixture is combined thoroughly, about 3 to 4 minutes.
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14
Serve the sliced pork tenderloin with the currant jelly sauce.
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15
NOTE: I use the minced ginger that comes in the jar, sort of fresh, and I also use fresh thyme.
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16
This recipe has measurements for dried spices.
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17
If you use fresh, double the amount for more flavor.
