Original instructions - skip below for our version:

Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill fire pan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins.

Our Variation: I screwed up when we first made this. Made it right the second time and found out our screw up tasted better.

Mix all ingredients except the pork. (Note: depending on our mood, we have added red pepper flakes, chopped cilantro, fish sauce, or substituted hoisin sauce for the bbq sauce.)

-Use 1/2 of the mixture as a marinade (pour over the tenderloins in a Ziploc bag).

-Add 1 ounce of rice wine vinegar to 1/4 of the mixture to use as a mop (baste) while grilling.

-Save the last 1/4 of the mixture as a dipping sauce. (note....we often make extra!)

Grill via direct heat over a medium hot bed of coals (I like a 50/50 mix of lump coal/hickory). Turn every few minutes and mop with the thinned sauce until the tenderloins hit 155 F internal temp. Wrap and foil and let rest about 20 minutes.

Slice the loins on a bias and serve with the remaining dipping sauce. Great sides include jasmine rice, fried rice, spring rolls, and tom kha soup.