In a large resealable plastic bag, combine the soy sauce, garlic and ginger; add the pork. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
In a small saucepan, combine the honey, brown sugar and oil. Cook and stir over low heat until sugar is dissolved. Remove from the heat; set aside.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°, basting frequently with honey mixture. Let stand for 5 minutes before slicing. Yield: 2 servings.