2 Pork; (3/4 lb) tenderloins
1/4 c Honey
1/4 c Soy sauce
1/4 c Oyster sauce
2 tb Brown sugar
1 tb PLUS 1 teaspoon minced fresh gingerroot
1 tb Minced garlic
1 tb Catsup
1/4 ts Onion powder
1/4 ts Ground red pepper
1/4 ts Ground cinnamon
Fresh parsley springs; (optional - for garnish)
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 medium-hot 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.