Recipe - Honey-Gingered Pork Tenderloin

2 Pork; (Three fourths lb) tenderloins
One fourth cup Honey
One fourth cup Soy sauce
One fourth cup Oyster sauce
2 tablespoon Brown sugar
1 tablespoon PLUS 1 teaspoon minced fresh
gingerroot
1 tablespoon Minced garlic
1 tablespoon Catsup
One fourth teaspoon Onion powder
One fourth teaspoon Ground red pepper
One fourth teaspoon Ground cinnamon
Fresh parsley springs;
(optional for garnish)

Source: Southern Living Five Star Recipes

Place tenderloins in an 11 x 7 x 1/ l/2" baking dish. Combne honey, and
next 9 ingredients, stirring well; pour over tenderloins. Cover and
marinate in refrigerator 8 hours, turning occasionally.

Remove tenderloins from marinade, reserving marinade. Grill tenderloins
over mediumhot coals 25 to 35 minutes, turning often and basting with
reserved marinade. Pork is done when meat thermometer inserted into
thickest portion of tenderloin registers 160F.

Boil marinate about 5 minutes and thicken slightly with a little
cornstarch.

To serve, slice tenderloins thinly and arrange on a serving plattr. Garnish
with fresh parsley, if desired. Pass sauce.

Norma's notes: I usually prepare the meat at night and place it in a heavy
ziplock bag (it is easy to turn and no dish to clean up) then grill the
meat for dinner the next day.

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Norma Leweck"
nleweck@mnsinc.com on Dec 27, 1997