Glazed Pork Tenderloin

Glazed Pork Tenderloin

A pork tenderloin
1/2 cup soy sauce (I use lower sodium soy sauce)
1/2 cup apricot preserves
1/4 cup hoisin sauce
1/4 cup sherry
2 tablespoons grated ginger
1 tablespoon toasted sesame oil
1/4 cup ketchup
1 teaspoon garlic powder
1 teaspoon Five Spice Powder
1 teaspoon pepper
1 tablespoon honey
1 teaspoon oil

1.  Combine soy sauce, hoisin, sherry, ginger, sesame seed oil, garlic, five-spice powder and pepper in a bowl and mix.
2.  Set aside 3/4 cup of the mix for later.
3.  Place pork in a plastic bag and add the mix for the marinade.  Seal the bag and move the meat around so that it is well and evenly coated.
4.  Refrigerate 30 minutes to 4 hours.
5.  Combine the reserved marinade, ketchup, and honey into a saucepan and stir well.
6.  Cover the pan and heat until syrupy.  About 3 to 5 minutes.
7.  Reserve 1/4 cup of this mix for glazing the meat when it is cooked.
8.  Turn on the grill on high heat.
9.  Pat meat dry.
10.  Rub meat with oil.
11.  Place meat on the grill. 
12.  Turn after 2 minutes, when the fireside is lightly charred.
13.  Brush the meat with 2 tablespoons of glaze.
14.  Cook two more minutes, flip again and brush with another 2 tablespoons of glaze.
15.  Continue flipping and glazing every 2 minutes.
16.  Remove meat at 140 degrees.
17.  Place meat to aluminum foil.
18.  Add the reserved glaze.
19.  Fold and seal the aluminum. 
20.  Allow the meat to rest for 5 minutes.