1 to 1 1/4 pound pork tenderloin, trimmed of silver-skin
1 inch piece peeled ginger root, sliced into coins
3 cloves garlic, peeled
1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
1/3 cup minced green onions
1/4 cup minced cilantro (including tender stems)
2 Tbsp seasoned rice vinegar
2 Tbsp olive oil
1 teaspoon toasted sesame oil
Finely chop ginger and garlic. Add the soy sauce, green onions, cilantro, seasoned rice wine vinegar, olive oil, sesame oil. Stir to combine. Remove and reserve (for basting) 1/4 cup of this marinade.
Place pork tenderloin into a marinating bag or bowl and cover with the remaining marinade. Marinate at room temp for an hour, while you prepare your grill.
Prepare your grill for both direct and indirect heat. When your grill is ready, remove the tenderloin from the marinade and brush the tenderloin with olive oil.
Place tenderloin on grill on direct high heat. After the tenderloin sears on one side, turn it to sear on another side. Keep turning until the tenderloin has been nicely browned on all sides. Baste the tenderloin with reserved marinade while you grill it.
Once all sides have been nicely browned, move the tenderloin to the cooler side of the grill. Cover and cook for 5 to 10 minutes more until just done. Remove from grill and tent with foil and let rest for 10 to 15 minutes.
Slice and arrange on a serving plate, drizzle with remaining reserved marinade. Serve with bok choy, rice, asparagus, or snap peas.