My Brother's Flank Steak Marinade

1/2 c soy sauce
1/4 c olive oil
2 Tbsp molasses
2 Tbsp mustard (I use Dijon)
2 tsp fresh grated ginger
6 cloves minced garlic

Combine and pour into a ziploc bag; add flank steak and marinate (overnight is great) in fridge. This marinade makes enough for 2 flank steaks.

Grill 5-6 minutes per side. Let sit for a few minutes; slice against the grain.

Grilled Pork Tenderloin with Ginger-Lime Marinade

GINGER-LIME MARINADE:

1/2 c lime juice
1/2 c olive oil
3 Tbsp grated fresh ginger
3 Tbsp finely chopped garlic
2 Tbsp honey
2 Tbsp soy sauce
1 tsp toasted sesame oil

2 (1 to 1 1/2 pound) pork tenderloins

Whisk ingredients together and pour into ziploc bag. Add tenderloins and refrigerate up to 24 hours. Remove pork from bag and discard marinade. Grill pork about 15-20 minutes, turning occasionally. Remove from heat and let rest about 5 minutes before slicing.

This makes a generous amount of marinade. You could actually cut it in half or use the other half to marinate some asparagus in for grilling.

Asian Marinated Pork Tenderloin

COMBINE AND PUT IN LARGE ZIPLOC BAG:

2 ounces Wright's Liquid Smoke
2 ounces Dark Sesame Oil
Yoshida's Original Gourmet Sauce (about 1 1/2 cups)
Pork Tenderloins (I get them from Costco - use 1 of the 2 bags)

Marinate as long as you can...over night is great...two nights is even better. Grill until medium rare and remove from grill. Let meat rest, covered with foil, about 10 minutes. Slice diagonally.