Mince rosemary, shallots, and ginger.

Combine all of the ingredients except for pork in a bowl. Whisk together.Pour half of the marinade in a jar or another bowl.

Pour half of the marinade over the pork. Cover with plastic wrap and marinate for 2 hours at room temperature or in the fridge overnight. Even a few hours will work.

Grill the pork for about 18 minutes. Check to make sure the pork reaches an internal temperature of 155 degrees. Let the pork rest.

While the pork is resting, bring the other half of the marinade to a boil over medium to medium high heat. Reduce to a simmer and let the mixture cook for about 10 minutes. It will reduce slightly.

Slice the pork thinly and on a bias. Spoon the sauce over the top.