3 tablespoons soy sauce
3 tablespoons sherry
1 tablespoon brown sugar
1 1/2 teaspoons honey
1 teaspoon ground cinammon
1 garlic clove, minced
2 pork tenderloins (3/4 lb each)
In a large resealable plastic bag, combine the first six ingredients,Β Add the pork, seal bag and turn to coat.Β Refrigerate for 4-6 hours or longer.Β Drain and discard marinade (I actually reserved it and used it to baste the tenderloins while they grilled).Β Grill pork, uncovered, over medium heat for until a meat thermometer reads 150 degrees, turning occasionally,Β Let stand for 5 minutes before carving,Β Yield: 4 to 6 servings.Β (I usually make a double batch of the marinade).