- 1/4 cup rum (the little sample size bottle of rum I had was exactly enough for this marinade)
- 1/4 cup soy sauce
- 3 tbsp olive oil
- 2 tbsp brown sugar
- 1 tsp dried ginger
- 2 pork tenderloins (approximately 3 pounds)
- Whisk together the marinade ingredients in a small bowl until the brown sugar has mostly dissolved.
- Place the pork tenderloins in a gallon sized plastic bag, pour the marinade in, press the air out and close. Store in the fridge for 2-4 hours.
- Remove pork from the marinade and carefully transfer the marinade to a small saucepan to reserve.
- Grill the pork over medium heat for 15-20 minutes until center reads 145 degrees.
- Meanwhile, bring the marinade to a rolling boil for 2 minutes, whisking constantly to prevent burning. Set aside and let cool slightly while pork finishes.
- Let the pork rest under a tin foil tent for 5 minutes and then slice into thin pieces and serve alongside the marinade sauce.
- The recipe made enough to have leftovers for a full second dinner on night 2.