Ginger garlic & soy marinated sriracha pork loins for our team dinner tonight. Simple marinade that packs big flavor, served with basmati coconut rice, steamed snow peas & carrots. So simple and easy for quick midweek dinners!
Whisk together marinade ingredients. Place tenderloins into a 1-gallon Ziploc bag. Pour 3/4 of the marinade over the pork tenderloins. Reserve the remaining marinade for glaze. Marinade refrigerated for a minimum of 4 hours or overnight. Preheat grill to 275F. Grill tenderloins until the internal temperature is 145F. Glaze with remaining marinade and continue to grill until 150-155F. Rest lightly covered with foil for 5 minutes. Slice, sprinkle lightly with big game rub, and serve over rice.
