1/3 cup soy sauce
1/3 cup orange marmalade
1/3 cup honey
1 Tbsp plus 1 teaspoon rice wine vinegar
Pinch of crushed red pepper flakes
1 lb pork tenderloin
2 scallions, thinly sliced (optional)
In a small saucepan, bring the soy sauce, marmalade, honey, rice wine vinegar, and red pepper flakes to a simmer over medium heat. Remove from the flame and let cool to room temperature. Distribute the glaze evenly in 2 bowls. Marinate the tenderloin roast for a min of 1 hour in the glaze.
Heat the grill to 350?F or medium. Put on the tenderloin. Grill 8 minutes on one side (check at 6 minutes), depending on size of pork loin. Then flip it, baste it. Grill another 6-10 minutes. Start checking with a meat thermometer inserted into the thickest part of the meat, at about 6 minutes on the second side. Cook until internal temperature reaches 140?F. Remove from heat.
If you have let the temp get above 140?F, you may need to slice the pork immediately or the meat will continue to cook as it rests and become overcooked. If you have taken it out in time, let the pork rest 10 minutes. Thinly slice, sprinkle with the remaining glaze and scallions.
Serve with rice.