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

Procedures :
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. I often make this dish to take to tailgate parties, slicing the tenderloins and serving them with rolls to make small sandwiches. If serving it for dinner, I also take any leftover marinade and bring it to a boil, then spoon it over the tenderloins before serving.
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Category : Barbecue

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