2 pork tenderloins (about 1-1/2 to 2 pounds total)
Directions
To make Teriyaki Sauce, combine the soy sauce, wine, sake or
sherry, sugar and ginger in a small saucepan
Bring to a boil and
then simmer over medium heat 3 minutes
Whisk water and
cornstarch and stir into sauce
Stir over medium heat 1 minute
or until thickened
Strain sauce and let cool or refrigerate up to 1
week
Trim all fat and silverskin from pork tenderloins
Place
pork in a shallow dish and pour cooled Teriyaki Sauce over them,
turning to coat well
Let stand 1 hour or refrigerate up to 8 hours.
Remove pork from marinade and rotate, one skewered on each
spit rod, 30 minutes, or until the internal temperature reaches
150 to 155 degrees on the instant thermometer
Let stand 5
minutes and then slice diagonally to serve.
