Honey-Gingered Pork Tenderloin
2 3/4 pounds pork tenderloins
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons brown sugar
1 tablespoon plus 1 teaspoon minced fresh ginger root (can also
use any other form of ginger - works fine, just adjust down to
taste)
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon onion powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
Place tenderloins in a casserole dish (I use a zip-top bag).
Combine all remaining ingredients in a bowl, mixing well. Pour over
tenderloins, cover and marinate in fridge 8 hours or overnight.
Remove tenderloins from marinade, reserving marinade. Grill
tenderloins over medium-hot coals or temperature for 25 to 35
minutes, turning often and basting with reserved marinade. Pork is
done when meat thermometer inserted into thickest portion of the
meat registers 160 degrees F.
To serve, slice thinly and arrange on a serving platter. Garnish
with fresh parsley, if desired. |