Grilled Pork Tenderloin with Rice

Directions

1. In a large bowl, combine honey, soy sauce, teriyaki sauce, olive oil, 2 tablespoons balsamic, minced gingerroot, garlic, ketchup, onion powder, and cayenne pepper. Pour 1/2 cup of marinade into a separate bowl and reserve. To the remaining marinade, add pork and marinate in the refrigerator for up to 8 hours. Cover &, turn occasionally.
2. In a rice cooker or stovetop pan, add the remaining balsamic, chicken stock, and rice. Cook rice accordingly.
3. Drain pork, and discard soaking marinade. Grill, covered over indirect medium-hot heat for 20-35 minutes or until internal temperature reaches 145 degrees F. Turning occasionally and basting with reserved marinade. Let stand for 5 minutes before slicing. Serve with cooked rice.