When I lived in this tiny little townhouse about four years ago, I tried this recipe for the first time. I was standing out on the back patio basting this pork, and I heard a few guys walking on the other side of the fence. They were in the middle of a conversation, and one of them said, "D____! I don't know what that is, but it smells good!" I couldn't help but to chuckle. This is a really good recipe though. Every time I have made it, the pork comes out moist and flavorful. It's a good change of pace from hamburgers, hot dogs, and steaks.
source: BBQ USA by Steven Raichlen
1 1/2 lbs pork tenderloin
1 c soy sauce
1/2 c red wine vinegar
1 T vegetable oil
1 T minced garlic
2 t oregano
1 t cracked black peppercorn
Combine all ingredients (except tenderloin) in a large Ziplock bag. Now you can add the pork tenderloin. :) Let it marinde for 4 to 12 hours in the fridge. Flip it every couple of hours (unless you're sleeping) to evenly coat the pork.
Drain the marinade from the bag into a sall saucepan and boil it for three minutes. I'd imagine this kills all the bacteria from coming in contact with rare meat. I was skeptical about this the first time I made it, but the few times I've made it, I've never had any problems.
Once you've done the four sides, move the pork to the medium heat side of the grill. Continue cooking the pork for two minutes on each side until it's done. I think I did just 8 minutes longer. For medium, it should be 160 degrees on the inside. In my experience with cooking pork, if it is slightly pink on the inside, it will be fine. When it's overcooked, pork gets gray and dry. If it is cooked just right, it is very juicy and flavorful.