Cinnamon Pork Tenderloin

• 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, Add the pork, seal bag and turn to coat. Refrigerate for 4-6 hours or longer. Drain and discard marinade (I actually reserved it and used it to baste the tenderloins while they grilled). Grill pork, uncovered, over medium heat for until a meat thermometer reads 150 degrees, turning occasionally, Let stand for 5 minutes before carving, Yield: 4 to 6 servings. (I usually make a double batch of the marinade).