This is a great, I make it all the time, and it is pretty darn low fat to boot!
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
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.
Posted by shellbob65 at Recipe Goldmine April 29, 2001.