| 2 | tbsp. | liquid honey |
| 4 | cloves | garlic, minced |
| 2 | tbsp. | soy sauce |
| 1 | tbsp. | grated ginger root |
| 1 | tbsp. | vegetable oil |
| 1 | tbsp. | rice vinegar |
| 1/4 | tsp. | salt |
| 1/4 | tsp. | pepper |
| 1/4 | tsp. | hot pepper sauce |
| 3 | pork | tenderloins |
Brush pork with half of the honey mixture; place on greased grill over medium-high heat. Close lid and cook for 10 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
Transfer to cutting board; tent with foil and let stand for 5 minutes. Thinly slice tenderloins.