Juicy soy-marinated pork tenderloin with bold, savory flavor and a beautiful grilled finish. Looks considerably harder than it actually is.
Put the pork tenderloins in a large zip-top bag with the soy sauce, oil, garlic powder, onion powder and black pepper. Seal it, work the marinade around the pork and refrigerate for 2–4 hours.
Preheat the grill so the grates are good and hot. Take the pork out of the marinade, let the excess drip off and pat the outside dry enough that it can brown.
Put the tenderloins on the hot grill and close the lid. After about 8 minutes, turn the pork and keep grilling. Start checking the thickest part with an instant-read thermometer. At 145°F, pull it from the grill.
Transfer the pork to a cutting board and tent it loosely with foil. Let it rest for at least 3 minutes before slicing.
Slice the pork across the grain. Serve the sliced pork hot.
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