- 1.5 to 2 lbs Pork Tenderloin
- 1/2 cup tamari
- 3 clove garlic, minced
- 2 TBSP white wine vinegar
- 1 TBSP ginger root, grated
- 1/4 cup veetable oil
- t tspn (heaping) honey
- 1 tspn red pepper flakes
Combine ingredients and marinate pork for 6 or more hours. Grill pork (basting with remaining marinade) as whole strips until 130°F as measured with internal thermometer (start of medium rare). Let pork rest for 10 minutes before cutting into medallions for serving.