Ingredients

• ¾ c LG Extra Virgin Olive OIl
• ½ c LG Honey Ginger white balsamic
  
• ½ c of soy sauce 
• 2 tbsp. brown sugar
• 2 cloves garlic crushed
• 2 tsp. salt
• ½ tsp. red pepper flakes
• 1-2 lbs. pork tenderloin
• 2 tbsp. fresh grated ginger (optional)

Directions

1. Combine all marinade ingredients, and stir well until sugar is dissolved.  (Reserve a few tablespoons for basting)
   
2. Place tenderloin in a plastic storage bag with marinade. 
3. Refrigerate for 6 - 24 hours, the longer it has marinade, the more flavorful the meat. Remove from fridge, and pat dry. 
4. Grill the meat over medium heat until instant read thermometer reads 145 degrees, about 20 mins. Baste with reserved marinade, during the last few minutes of cooking.
   
5. Place on cutting board, cover with foil and wait 10 minutes before slicing.