Ingredients Jump to Instructions ↓

  1. two 3/4-pound pork tenderloins

  2. 1/4 cup honey

  3. 1/4 cup soy sauce

  4. 1/4 cup oyster sauce

  5. 2 tablespoons packed brown sugar

  6. 1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot

  7. 1 tablespoon minced garlic

  8. 1 tablespoon ketchup

  9. 1/4 teaspoon onion powder

  10. 1/4 teaspoon cayenne

  11. 1/4 teaspoon cinnamon

  12. Garnish: fresh flat-leafed parsley sprigs

Instructions Jump to Ingredients ↑

  1. Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.

  2. Prepare grill.

  3. Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork, basting with reserved marinade and turning it every 3 minutes, 10 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F., about 10 minutes more. Let pork stand 5 minutes before thinly slicing.

  4. Serve pork garnished with parsley sprigs.


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