1/2 c. peanut oil
1/4 c. hoisin sauce
1/4 c. soy sauce
1/2 c. rice wine vinegar
1/4 c. dry sherry
1/2 tsp. hot chili oil (opt.)
1 tbsp. dark sesame oil
4 green onions, finely chopped
4 cloves garlic, minced
2 tbsp. minced fresh ginger root
2 to 4 pork tenderloins, 3 lb. total

Combine all marinade ingredients and mix well. Pour over meat and marinate 3 to 4 hours at room temperature or overnight in refrigerator. Grill over medium hot coals for 9 to 11 minutes per side, basting frequently with marinade.