Ingredients
¼ cup soy sauce
¼ cup packed brown sugar
⅓ cup SIDS PLUM SAUCE
¾ cup Lemon & Paeroa
500 g pork tenderloin
Directions
In a small sauce pan, mix together soy sauce, brown sugar and SIDS PLUM SAUCE over LOW heat until sugar has dissolved. Reserve ¼ cup of sauce for basting the tenderloin while grilling. Combine remaining sauce with Lemon & Paeroa in a large plastic resealable bag, place meat in bag and seal and shake. Marinate in the refrigerator for at least 4 hours, or overnight.
Preheat grill.
Lightly oil grill and discard marinade. Cook tenderloin for 15-20 minutes, until an instant-read thermometer inserted into the center reads 63°C.
Remove meat from grill to rest for 5 minutes before slicing into 6 mm thick medallions.
