Because miso makes this marinade quite thick I add red wine to thin it. You could add white wine, sherry or just water. I didn’t want to use chicken stock as I didn’t want more salt.
If you are going to cook soon after marinating don’t refrigerate. Meat is best when room temperature before grilling. I marinated it in the fridge for 3 hours.
I added a commercial barbecue sauce to finish my ‘homemade’ sauce. We always have it on hand. You could substitute hoisin sauce or tomato sauce or more ketchup or just leave it out.
Cooking time does not include marinating time nor time to heat the grill.
Keywords: pork tenderloin, grilled pork, barbecued pork