- 8
Ingredients
- 1/3 1/3 1/3 cup honey
- 1/3 1/3 1/3 cup reduced-sodium soy sauce
- 1/3 1/3 1/3 cup teriyaki sauce
- 3 3 3 tablespoons brown sugar
- 1 1 1 tablespoon minced fresh gingerroot
- 3 3 3 garlic cloves, minced
- 4 4 4 teaspoons ketchup
- 1/2 1/2 1/2 teaspoon onion powder
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon cayenne pepper
- 2 2 1 pork tenderloins (about 1 pound each)
- Hot cooked rice
- 8 and marinade in refrigerator. Grill as directed. Yield: 8 servings.
Preparation
Step 1
1.
In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
2.
Drain and discard marinade from meat. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice.
Freeze option: Freeze uncooked pork in bag with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.
Yield: 8 servings.