Here's Mark and Steve's recipes for their pork tenderloins. Beginning with Mark's winning recipe:
"Thai Pork Tenderloin" – Week #2
1 ½ lbs Pork Tenderloin
2 TBSP Fish Sauce or Light Soy Sauce
1 TBSP grated lime zest
1 TBSP fresh lime juice
1 TSBP honey
1 TBSP sesame oil
1 Jalapeno or Serrano pepper, seeded and finely diced (or use spicier if you wish)
4 cloves garlic minced finely
2 TBSP chopped fresh cilantro, Thai basil or scallion greens
Mix all the marinade ingredients together. Pour over tenderloin in a non-reactive cooking dish. Marinate 6 to 8 hours covered in the refrigerator, turn once at the 3 or 4 hour mark. Make sure to spoon marinade over the top on each turn. Cook on a hot charcoal grill (or gas) for 20 to 30 minutes turning every five minutes. Brush with remaining marinate on each turn, to give the meat a rich mahogany color and flavor. Discard remaining marinade.
Cook until it reaches an internal temperature of 160 degrees. Remove from grill, cover with foil, and let stand 10 minutes on a carving plate. Slice it ¼ inch think and serve with stir fried mixed vegetables and steamed rice!
And here's Steve's recipe:
For 1 pork tenderloin....
Marinate in 2 tbs. white wine, garlic powder, parsley, basil, black and red pepper. Also 1 tbs of olive oil, 2 tbs. balsamic vinegar. Marinate overnight.
When the pork is done on the grill, during the last 5 minutes brush with barbeque sauce on both sides.