I cooked a pork tenderloin last night that was my best ever. This is one of those tenderloins that comes in a shrink wrapped package, usually in two pieces. Sunday afternoon I made a marinade that consisted of: roughly two tbls (I didn't measure - I just mixed and tasted) of honey, soy sauce, white vinegar, dry sherry, hoisin sauce. I added some fresh chopped garlic and ginger, dash of cayenne pepper, sugar, black pepper, Shiracha (I think that's how it's spelled, it's a thick red Asian chili sauce) and sesame oil. I put the tenderloins in a ziploc bag and poured the marinade over it.[p]Last night I took the tenderloins out of the bag and put them on a plate. I boiled the remaining marinade and added some more honey, soy, hoisin, sherry and vinegar. I out the tenderloins on the egg direct, with a couple of apple chunks at around 250. After about 15 minutes the temp went up to almost 400. I kept it at 350/400 for most of the cooking time. I basted and turned them every ten minutes or so. When the smaller one got to around 160, I added some more honey to what was left of the marinade mixture, and used that as a glaze. I shut both vents and left the tenderloins on for a few minutes. I took them out and sliced some of the small one. It was for tender, sweet, smoky, tangy and spicy. Perfect with some yellow rice. I ended up eating all of the smaller piece last night. Some of the bigger one will be tonight's dinner.[p]I have used a similar marinade for Chinese style spare ribs, and I think it works even better for tenderloin. Try it some time!