Pecan Smoked Tenderloins

1 lb Pork tenderloin 1 tb Sesame oil 1/2 c Soy sauce 1/4 c Honey
2 Cl Garlic; minced 2 tb Brown sugar 1 tb Grated fresh ginger
Recipe by: Mike Roberts Combine all ingredients in a shaker and
shake like the dickens. I like to use whole fresh ginger sliced
into pieces 1/8-1/4 inch thick. That way I can remove them
before grilling. I am not a big ginger fan, thus my slicing
idea. I really think ginger can over power milder woods too.
However, if you like ginger then go for the grated ginger.
Marinate for at least 2hrs. or longer. I like overnight. Start
your fire and put on your smokin' wood, I like pecan for this
but use what you prefer. Any flavor should be fine. Sear over
direct heat for about 5-8 min. On a gas grill reduce the heat to
medium and move to *indirect* heat for about 35-40 min. (That
simply means to leave one side's burner ON and put the meat on
the other, OFF, side.) For charcoal grills, still do indirectly,
but just go with the flow. If you're using a kettle type cooker
and have the coals piled up high, watch your meat thermometer.
Actually, watch your thermometer whatever you do. Exact times
are not really needed if you use a thermometer. The digital
probe thermometer is made for this kind of recipe. Set the temp
watch for 155 temp. and go about your business. Tenderloins go
from perfect to dry rather quickly. They are easy if you just
watch the internal temperature closely. Cook them to an internal
temperature of 155 deg. then transfer the loins to foil for 10
min. The tenderloins will complete their cooking to 160deg. in
the foil. The internal temp. of 160 is perfect to produce moist
tender tenderloins. Great tasting. Be careful not to spill the
juices that will pool in the foil. Pour this juice over the
loins in your serving plate. Preparation Time: 10 minutes
Cooking Time: 30 minutes or so