BEER-MARINATED PORK TENDERLOIN

14 ounces pork tenderloins (400 g), approximately 3 ounces each
FOR THE MARINADE:
4 ounces light soy sauce (120 ml)
12 ounces beer, room temperature (360 ml)
2 ounces light brown sugar (60 g)
1 1/2 tablespoons grated fresh ginger (22 ml)

Clean the tenderloins, removing all visible fat and silverskin.

Combine the marinade ingredients, stirring until the sugar dissolves.

Place the tenderloins in a hotel pan and cover with the marinade. Cover the pan and refrigerate for 2 to 6 hours.

Remove the tenderloins from the marinade and grill over medium hot coals, turning as needed.

Allow the cooked tenderloins to rest for 5 minutes, then slice thinly on the bias.

Yield: 6 Servings, 6 ounces. (180 g) each
Source: On Cooking: Techniques from Expert Chefs - Third Edition by Sarah R. Labensky and Alan M. Hause