Grilled Pork Tenderloin
			The Marinade: ½ cup light soy sauce 2 large shallots, finely minced 4 to 6 garlic cloves, finely minced, (about 2 tablespoons) ½ cup olive oil  2 pork tenderloins, trimmed of fat & sinew, (about 1 pound each)    In Mason jar or small bowl prepare the marinade: Add of the marinade ingredients, mix to combine, (can be made ahead & refrigerated until ready to use) Yields about 1 cup  Marinate the pork in the marinade for about 1 hour or up to 2 hours and no longer than 4 Rotate meat half way thru  To grill the pork tenders: Preheat the grill; arrange the coals so to have indirect heat, (see below) Sear the tenders over the hot coal, about 1 to 2 minutes on all sides After the meat has been seared, place the tenders in the middle of the grill, so to have indirect heat, cover and cook until done, about 5 to 10 minutes, turning as needed  Remove the tenders from grill and place on a warmed platter, cover and let rest for 5 to 7 minutes  Slice tenders, cross grain and serve  Yields about 8 to 10 servings Serve with Potato Gratin, a crisp green salad dressed with a basic  Vinaigrette and/or Grill Asparagus
				How-To Barbecue There are two ways to arrange the heat when cooking on a barbecue grill. For direct heat, the fuel source is directly beneath the foods. For indirect heat, the fuel source is parallel to the foods and not beneath them. Direct heat STEP 1 IF USING CHARCOAL BRIQUETTES, cover fire grate with a single, solid layer of ignited coals. IF USING A GAS BARBECUE, turn all burners to high and close lid for 10 minutes. STEP 2 IF USING CHARCOAL BRIQUETTES, let them burn down to desired heat (following). IF USING A GAS BARBECUE, adjust burners to desired heat (following). Set grill in place and measure heat: o Very hot (you can hold your hand at grill level only 1 to 2 seconds) o Hot (you can hold your hand at grill level only 2 to 3 seconds) o Medium-hot (you can hold your hand at grill level only 3 to 4 seconds) o Medium (you can hold your hand at grill level only 4 to 5 seconds) o Medium-low (you can hold your hand at grill level only 5 to 6 seconds) o Low (you can hold your hand at grill level only 6 to 7 seconds) TO OIL GRILL, brush lightly with salad oil. Lay food on grill and cook as recipe directs. Cover gas barbecue. Do not cover charcoal barbecue unless recipe specifies. Indirect heat STEP 1 IF USING CHARCOAL BRIQUETTES mound and ignite 60 briquettes on the fire grate of a barbecue with a lid. When briquettes are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of fire grate. Add 5 more briquettes to each mound of coals now and every 30 minutes while cooking. Set a drip pan on fire grate between coals. IF USING A GAS BARBECUE, turn all burners to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and keep on high unless recipe specifies otherwise. Set barbecue grill in place. STEP 2 TO OIL GRILL, brush with salad oil. Lay food on grill, but not over heat source. Cover grill (open vents for charcoal). Cook as recipe directs.
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