Combine the soy sauce, vinegar, Vanilla Extract, garlic, pepper and brown sugar in a sealable plastic bag and mix well. Add the tenderloin and seal. Marinate in the refrigerator for 4-5 hours or overnight, turning the bag occasionally. Drain, discarding the marinade.
Grill the tenderloin over direct heat for 3-4 minutes on each side or until nicely seared. Grill over indirect medium heat for 35-45 minutes or to 145 degrees F on a meat thermometer. For an accurate temperature, place the thermometer in the thickest part of the tenderloin. Place the pork on a plate and let stand; it will continue to cook as it stands. Pork should reach an internal temperature of 150 degrees F.
Combine the soy sauce, vinegar, Vanilla Extract, garlic, pepper and brown sugar in a sealable plastic bag and mix well. Add the tenderloin and seal. Marinate in the refrigerator for 4-5 hours or overnight, turning the bag occasionally. Drain, discarding the marinade.
Grill the tenderloin over direct heat for 3-4 minutes on each side or until nicely seared. Grill over indirect medium heat for 35-45 minutes or to 65 degrees C on a meat thermometer. For an accurate temperature, place the thermometer in the thickest part of the tenderloin. Place the pork on a plate and let stand; it will continue to cook as it stands. Pork should reach an internal temperature of 65 degrees C.