Trim the tenderloins of all fat and silverskin. Pierce on all sides with tenderizing tinges. Place them in a shallow baking dish large enough to hold them without crowding.
Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
Preheat an outdoor grill or indoor grill pan.
Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill on medium high and cook (cover open}, 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.
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 1|
|Calories from Fat: 55 (40%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 339.5mg||12 %|
|Potassium 59.8mg||2 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 14.8g|
|Protein 0.8g||1 %|
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Calories per serving: 137
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