Honey-Gingered Pork Tenderloin

By polloazul

Ingredients

• 1/4 cup honey
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
• 1 tablespoon minced garlic
• 1 tablespoon ketchup
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne
• 1/4 teaspoon cinnamon
• two 3/4-pound pork tenderloins, trimmed of silver skin

Details

Servings 6

Preparation

Step 1

1. In a small bowl, whisk together all of the ingredients except the pork. Add the pork and the marinade to a
gallon-size zipper-top bag and refrigerate for at least 8 hours or up to 1 day.

2. Prepare a medium-hot grill. (You should be able to hold your hand 5 inches above the grate for 3 to 4
seconds.) Remove the pork from the marinade, reserving the marinade.

3. Grill the pork, basting with the reserved marinade, for 10 minutes, turning a quarter turn every 2½ minutes.
Discard marinade. Continue to cook pork, turning every minute or so, until an instant-read thermometer inserted
into the thickest part of the tenderloin measures 145 degrees or the meat is slightly pink at the center. Let the
pork rest 5 minutes before slicing.