My friend Genna Hurley teaches water aerobics at our local YMCA. It’s a great class because she keeps us moving for an hour—and because she lets us talk about food the whole time. Class motto: We eat, therefore we work out. She also shares her own recipes, including this easy grilled dish, perfect for a summer dinner.
1 package pork tenderloins, about 1 1/2 pounds (not marinated)
1/4 cup soy sauce
1/2 cup bourbon
2 tablespoons packed light brown sugar
3 cloves garlic, sliced
2 tablespoons diced ginger
2 teaspoons Worcestershire sauce
Rinse the two tenderloins and pat dry with a paper towel. Place in a resealable 1-gallon plastic bag.
Whisk together the soy sauce, bourbon, brown sugar, garlic, ginger, and Worcestershire sauce in a small bowl. Pour into the bag with the pork. Seal the bag, rotate it several times to distribute the marinade, and refrigerate for 8 hours or overnight. (If you’re cooking on a work night, you can put this together in the morning and refrigerate it all day.)
Preheat a gas grill or light some charcoal and heat it until covered with white ash, then spread the coals on one side of the grill.
Remove the pork from the marinade. Place the two pieces of meat together, matching the narrow end of one to the wide end of the other to create a uniform size, then tie them together in several places with kitchen string. (You can skip this step if you prefer, but the meat will cook more evenly if the tenderloins are tied together.)
Place the meat directly over the coals or gas jets. Cover the grill and cook for 5 minutes.
Using tongs, roll the meat over a quarter turn and continue cooking, covered. Continue cooking, turning every 5 minutes or so, until browned on all sides. Move to the cooler side of the grill and cook for 10–15 minutes, until the interior registers 160° on a meat thermometer.
Remove from the heat and let stand for 5 minutes. Remove the string and slice into rounds to serve.