My tenderloins were 2.8 lbs. I did marinate for 24 hours in a zip lock turning once in awhile. I had to make a couple substitutes for what I had on stock. Fresh minced onion, about a tablespoon, and Mae Ploy sweet chili sauce in lieu of ketchup, I put two tablespoons of that in. I used dry ginger, all other ingredients I kept as recipe directed. I used my Immersion blender to puree before pouring into the bag with my meat.
I added a tablespoon of cornstarch to the leftover marinade and cooked on the stove top till boiling and thick, used as a baste when grilling the meat.
Cooked on charcoal grill over direct heat all sides to form nice crust, then moved to indirect heat, turning and basting until internal temp reached 150, about 25 minutes, wrapped in foil until serving.
This was very good and we liked the added cinnamon, sort of a Caribbean flare. Meat was so juicy and flavor through out, this is surely a go to recipe for marinating good pork loins.
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My tenderloins were 2.8 lbs. I did marinate for 24 hours in a zip lock turning once in awhile....