Not sure who came up with the original version of this…Mom? Anyhow, I made it today for Cody and three of his friends from school, so writing it up seemed timely. As usual, I’m not going to give you exact directions, but general guidance instead.
In a big ziploc bag, put 1/4 cup olive oil, 1/4 cup teriyaki or soy sauce, 1 TB ginger paste or minced fresh ginger, 1TB minced fresh garlic or 1 tsp dried, 2 TB fresh rosemary leaves or 1 TB dried, and 1/2 cup jelly (currant or apricot, melted). Put 2 pork tenderloins in the bag and marinate for 1 hour or more.
Preheat the grill, then drop the temperature to low immediately before putting the loins on. They will stick, and the sugar in the marinade will burn. Turn the loins periodically, but keep the grill lid closed as much as possible. Remove from the grill when medium rare (it’s no longer true that you have to cook pork to death).
While you’re grilling the meat, put the rest of the marinade in a small saucepan and bring to a boil on the stovetop. Be careful, because the sauce will go from not boiling to boiling over in seconds. Immediately after it comes to a boil, reduce the heat to very low. You may need to temporarily remove it from the burner. You need to actively simmer this for several minutes to kill any bacteria before serving it as a dipping sauce with the meat.
