They're one of my favorite go-to meals. Whether it's celebrating a new baby, after a sickness or loss, or just a boat-gate at the Vol Navy, pork tenderloin is an easy take along meal. I grill them pretty often, and full disclosure...the marinade really isn't exactly the same twice. Occasionally I'm asked for the recipe, so I thought I'd try to get it nailed down...today's version anyway.

This is what I had on hand today. Honestly, it always tastes pretty much the same whenever I make it because the base of the sauce is Kikkoman Soy Sauce. Yes, it HAS to be Kikkoman and no other brand. Japanese make the best soy sauce so use it. (yes, I grew up in Japan so I'm probably biased, but trust me on this)

After whisking the marinade ingredients together, pour them over however many tenderloins you're grilling. FYI...these meat market packages have 2 tenderloins in each and today I grilled 4 tenderloins. (you do the math)

If you're marinating the tenderloins overnight, they'll need to go in the fridge, but today I just left them out on the counter since I was grilling within 2 hours.

You'll need a grill for these tenderloins. They absolutely, positively MUST be grilled...it would be a crime to try to cook them any other way.

Get the grill smokin' hot and place the tenderloins on the grates. You should definitely hear a sizzle or you didn't get your grill smokin' hot. And that marinade? Don't get rid of it...it'll be your super yummy sauce at the end.

Pour the marinade in a saucepan and simmer it while your tenderloins are grilling. It'll bubble a bit, then cook down and thicken up and be delicious at the end. If you find it too salty for your taste, feel free to add a bit of water to the sauce. I usually add a tad but the meat can really handle a little salty sauce so do not be afraid.

Now don't get so busy with the sauce that you forget your tenderloins on the grill. I usually let them grill for about 10 minutes per side. It would be sinful to overcook pork tenderloins. If you do, I'm sorry, but they're just not worth eating. They get dry, tough and stringy so don't do that.

Instead, you really want to slightly undercook them and let them rest under aluminum foil for about 15 minutes, and then they get just perfect. You want a tinge of light pink in the center of the tenderloin when you slice it. Yumminess will ensue if this happens.

I test for doneness by pressing on the meat with my index finger. It's not an exact science but once you do it a time or two you really can determine the doneness of the meat.

It should feel a bit springy as opposed to solid if that makes any sense. If all else fails, don't worry, you can pop an underdone tenderloin in the microwave for a few seconds.

Perfectly grilled tenderloin (to me, anyway) should be pale pink in the center. Oh, just look at the yumminess.

Meanwhile, on the stove, the marinade has reduced and become a sauce. The longer it simmers the thicker it becomes...you get to decide when it's perfect.

Here are the tenderloins, sliced and served over Brown Rice Casserole and ready for delivery. I'll save that recipe for another day but I always make it when I grill pork tenderloins and it reminds me of my California gal pal.

Marinade for pork tenderloins

1 cup Kikkoman soy sauce

1 small can pineapple juice

1/4 cup Mirin (sweet sake)

1 Tablespoon minced garlic

1 teaspoon ginger

Whisk together and pour over pork tenderloins. Marinate at least 2 hours. Grill over fairly high heat for about 10 minutes per side. Let rest for 15 minutes before slicing.