Asian Pork Tenderloin

1/4 cup mirin (rice wine)

1/4 cup low-sodium soy sauce 

1/4 cup rice wine vinegar 

2 tablespoons light brown sugar 

1 teaspoon sesame oil 

2 scallions, thinly sliced, plus more for garnish 

1/4 cup plus 1 tablespoon vegetable oil

3 cloves garlic, thinly sliced

One 3-inch piece fresh ginger, peeled and thinly sliced

2 pork tenderloins 

In a 9-by-13-inch baking dish, whisk together the mirin, soy sauce, rice wine vinegar, brown sugar, sesame oil, scallions, 1/4 cup of the vegetable oil and two-thirds of the garlic and ginger. Put the pork tenderloins in the marinade and turn to coat. Cover and marinate for at least 2 hours and up to overnight. Heat a grill pan over medium-high heat. Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan and bring to a boil over high heat. Boil to reduce slightly, about 5 minutes. Set aside to cool. Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center of the tenderloins reaches 145 degrees F, 10 to 12 minutes. Remove to a cutting board and allow to rest for 10 minutes before slicing.