Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
05Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.06Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork. Serve with a tossed salad.