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).