Your recipe for pork tenderloin is similar to my asian beef.
ASIAN BEEF (feeds ten)
1 London Broil (2.5 lbs)
1 cup Soy Sauce
1/4 cup of fresh grated ginger
5 medium garlic cloves, minced
1 tablespoon of Asian Five Spice Powder
1/4 cup of Sake
Combine all ingredients in a gallon size ziplok bag and let marinade for 48 hrs, stirring ingredients twice a day.
Grill over medium heat 10-15 minutes per side.
Slice very thin across the grain of the meat and serve with horseradish sauce.
PS- Do Not Overcook. The marinade does most of the cooking. The grilling adds that wonderful barbecue flavor
Sure does! No reason why I couldn't add a bit of sake to the marinade. Perhaps some mirin, too. Make it a ''pan-Asian'' dish, as it were, eh? (g!)
Just by the way, if you've never used coconut milk in a (long-duration) beef marinade, do give it a try. Imparts a wonderful smoothness to complement the flavours of the ginger and onions and whatever other goodies you put in the marinade. One-half cup, maybe a dash more, in your marinade as described should be about right. Naturally, it's not as strong as the soy, so it might be correct to use a dash less of the soy when using coconut milk.
I'd wager that Carlo would know the right proportions just offhand.