2 whole pork tenderloins (about 1 1/2 pounds total)
2 cup chicken broth
4 tablespoon grated ginger
2 tablespoon soy sauce
2 tablespoon sesame oil
2 cloves garlic, minced

Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-4 hours. Remove tenderloins from marinade; discarding marinade. Grill tenderloins over medium-hot coals, turning occasionally, for 15-20 minutes, until thermometer inserted reads 155 degrees F. Slice to serve.
 

Serves 6