Trim fat from pork tenderloin. Combine all remaining ingredients and mix well. Place tenderloin in ovenproof dish, pour marinade over it, and let rest in fridge 2-24 hours, turning occasionally.

Preheat oven to 400 degrees. Drain marinade from pork, strain and set aside 2/3 of liquid. Place pork on center rack in oven and cook 30 minutes, basting with remaining 1/3 marinade. Reduce heat to 350 degrees and roast a further 30 minutes or until done. While pork is cooking, simmer reserved marinade until reduced by half. Serve reduction as gravy.

Note from Doug Irvine:
I did it tonight, after it marinated all day, and all last night, and I used crushed pineapple instead of juice, a little more garlic, and ginger wine as well as the ginger...when it came to making the sauce, gravy, whatever, I simply strained the crushed pineapple out along with the ginger and garlic, after simmering it for about half an hour... it had turned into almost a garlic sparerib sauce by that time, and it was absolutely superb! Cheers, Doug in BC

Origin: Calvin Donaghey
Posted By: Jonathan T. Smillie, Via: Via: Chile Head Mailing List
Poste Date: Tue, 20 Jul 1999