2 1 lb. pork tenderloins, trimmed of any excess fat
3 tablespoons light/reduced sodium soy sauce
3 tablespoons fresh orange juice
3 tablespoons rice vinegar
2 tablespoons honey
1 1⁄2 tablespoons olive oil
1 teaspoon Chinese five-spice powder (available at most major markets or Asian specialty stores)
In a large bowl, combine the marinade ingredients. Add the pork tenderloins and coat with the marinade. Cover and refrigerate for 1 hour or overnight. Drain the marinade and discard. Heat an outdoor grill with the grill rack set 6 inches from the heat source. Coat the grill rack with cooking spray. Heat the grill to medium high. Add both pork tenderloins and grill for another 5 minutes with the grill lid open. Turn each tenderloin over and grill for 5 minutes. Cover the grill and cook for an additional 20 minutes until the tenderloins are cooked through, turning the pork occasionally. There should be no traces of pink and the internal temperature should reach 170°F.