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Two ¾ pound pork tenderloins
¼ cup Honey Bunny™ honey
¼ cup soy sauce
¼ cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
1 tablespoon minced garlic
1 tablespoon ketchup
¼ teaspoon onion powder
¼ teaspoon cayenne powder
¼ teaspoon cinnamon
Pat pork dry and arrange in shallow dish. In a bowl whisk together all ingredients and pour marinade over pork. Turn pork to coat well, Chill pork, covered, turning once or twice at least 8 hours and up to 1 day.
Prepare grill.
Remove pork from marinade. Arrange on rack 5 - 6 inches over glowing coals. Grill pork, basting with marinade and turning every 3 minutes, 10 minutes total. Discard marinade. Continue to cook pork, turning 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. Serves 4. |
