Add the soy sauce, oyster sauce and honey to a mixing bowl. Then add the minced ginger, minced garlic, brown sugar, tomato ketchup, onion powder and cayenne pepper and mix thoroughly.
60 g oyster sauce, 60 g dark soy sauce, 85 g honey, 1 ½ inch ginger, 3 cloves garlic, 1 tbsp tomato ketchup, ¼ tsp onion powder, ¼ tsp cayenne pepper, 25 g brown sugar
If the mixing bowl is large enough to hold the tenderloins, then add them making sure they are fully coated in the marinade. If not pour the marinade into a freezer bag and add the tenderloins. Massage the marinade into the tenderloins, seal the bag so its airtight. Place in the fridge for at least 2 hours but ideally for 24 hours.
700 g pork tenderloin
Turn on the grill to a medium heat.
Remove the tenderloins from the marinade and place on a lightly oiled grill grate.
Place the tenderloins under the grill for 25 – 30 minutes or until the centre is no longer pink. Don’t forget to turn occasionally to ensure even cooking.
If your have a thermometer, when the middle is over 145F its cooked.
Serve with rice, seasonal vegetables, salad and fries and so much more.