Pork - the other white meat

One great thing about Scott working for a food company is that he is constantly coming home with free food. We have a pelethora of chicken products in our freezer right now. He also gets to shop at the employee store which sells great food for cheap prices. One thing we really love is pork tenderloin. I found this great recipe from my BFF Paula Deen. I made it for the second time tonight and it is really yummy - the marinade just has a great flavor.
Marinade:
1/2 cup soy sauce
2 oranges, juices
1 lime, juiced
1/2 cup tamarind concentrate
1 tablespoon Dijon mustard
1 teaspoon ground ginger
1 clove garlic, crushed
1 tablespoon chopped scallions

1 pork tenderloin (about 12 ounces)
Olive oil, for brushing

Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.

Preheat an outdoor grill or preheat oven to 350 degrees F.

Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.

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