Grilled Pork Teriyaki

Grilled Pork Teriyaki (Aunt Laurie Low)

2 – 1 lb. Pork tenderloins
½ cup soy sauce
¼ cup orange juice
¼ cup pineapple juice
2 tablespoons brown sugar
1 tablespoon peeled, grated ginger root
2 cloves garlic, minced

Place pork in large heavy-duty zip-lock bag. Combine the rest of the ingredients and pour over pork. Seal bag; marinate in fridge 8 hours or overnight, turning bag occasionally. Remove pork from marinade, discarding marinade. Brush pork lightly with oil; place on grill over medium-hot (350 – 400F). Place pork on rack; grill, covered, approximately 25 minutes. Do not overcook; the pork should still be pink in the middle. Remove from grill, cover tightly with foil, and let it rest for 15 minutes. Slice thinly to serve.

"This is from my sister-in-law, Laurie Low. It is so delicious and a go-to recipe for many occasions. We served it at Karen and Ryan’s Calgary reception." -Cathy Swendsen