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1
In a medium saucepan, combine the sherry, tamari, both sugars, 2 tablespoons of the ginger, the garlic, and scallions.
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2
Place over high heat, bring to a boil, and then reduce the heat to medium-low and simmer for about 10 minutes.
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3
You want this sauce to reduce slightly, just barely coating the back of a spoon.
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4
Pour the sauce through a strainer and let cool.
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5
Divide the yakitori sauce in half.
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6
Put the pork tenderloins in a large zip-top bag, then pour half the yakitori sauce over the pork.
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7
Close the bag and squish the marinade around to coat the pork.
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8
Put in the refrigerator and marinate for 1 to 2 hours.
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9
Pour the remaining yakitori sauce into a small saucepan.
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10
Whisk in the plum preserves.
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11
Set over medium heat and bring to a simmer, whisking until the preserves dissolve.
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12
Reduce the heat so it is very low and cook the sauce slowly for about 20 minutes, stirring occasionally.
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13
The sauce should readily coat the back of a spoon, or have the viscosity of honey.
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14
Oil the grill racks.
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15
Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
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16
Remove the pork tenderloins from the bag and discard the marinade.
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17
Place the pork on the grill and adjust the temperature to medium-high.
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18
Close the lid and cook, turning the tenderloins every 4 minutes.
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19
After 16 minutes, brush the tenderloins on all sides with some of the yakitori-plum sauce so that they are completely coated.
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20
Reserve the remaining yakitori-plum sauce for dipping.
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21
The tenderloin is done when it gives slightly to the touch or registers 145F to 150F on an instant-read thermometer.
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22
Remove from the grill to a cutting board and let rest for 5 to 10 minutes.
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23
While the pork is resting, mix the lemon zest, peanuts, cilantro, and the remaining 2 tablespoons ginger in a small bowl.
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24
Slice the pork on the diagonal, transfer to a platter, and sprinkle with the gremolata.
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25
Serve with the reserved yakitori-plum sauce on the side.
