Grilled pork tenderloin – BBQ or Oven

2 pork tenderloins – close to two pound total

1/2 cup reduced sodium Soy Sauce
1/4 cup Balsamic Vinegar
1/4 cup of water
1/4 Cup Brown Sugar – Splenda Brown Sugar Substitute
1/8 – 1/4 tspsn of Chinese 5 spice powder. Or to taste, a little goes a long way with this
6 cloves of garlic (less or more to suite your taste too much will overpower the flavours)

Put ingredients 2 – 5 in a 2 cup measuring cup or bowl.

Whip with stick mixer until fully incorporated.

Remove all silver skin from the tenderloins. Rinse and pat dry, cut each tenderloin in half place in a Ziploc bag. Pour in the marinade. Store in the refrigerator, turning occasionally in the Ziploc bag for up to 24 hours, but at least 2 hours.

Preheat oven to 400-450F or set your BBQ to medium high.

Remove tenderloins from marinade and let sit on a rack over a dish (place to drain excess marinade) for 30 minutes to warm slightly. If you use BBQ turn off the one side of the grill to cook with indirect heat on BBQ – cook for 5 minutes, rotate 90 degrees, cook an additional 5 minutes, rotate 90 degrees and cook an additional 5 minutes. Check internal temperature should be close to 150F. Do NOT overcook or your pork will dry out. Should be moist and very juicy.

Remove to platter cover with tin foil for 5-10 minutes. Slice in 3/8 inch rounds.

Pour marinade into a small sauce pan and reduce by half. This makes a great sauce to drizzle over your slices when serving or place in individual dipping bowls.

Serve with baby spinach salad with olive oil and vinegar dressing and 1 cup per serving of fresh steamed green beans with a touch of lemon juice.

Calories 225 for 6 oz Pork tenderloin, salad – 60 Calories, steamed beans – 44 calories.
Total 329. If you use reduced marinade add 50 calories.