Shelly's Recipe

HONEY GINGER PORK TENDERLOIN

Category: Roasts/Tenderloins - Pork

2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. hoisin sauce
1 Tbsp. brown sugar
2 tsp. freshly minced ginger root
2 cloves garlic, minced
1/2 Tbps. ketchup
1/8 tsp. onion powder
1/8 tsp. cayenne powder
1/8 tsp. cinnamon
1 pork tenderloin (3/4 - 1 lb.)

In a small bowl, whisk together all of the ingredients except the pork. Place the pork in a shallow dish or in a ziplock bag and pour the marinade over the top. Refrigerate for at least 8 hours or up to one day, turning occasionally.

Prepare grill (or preheat oven to 425 and heat a large, heavy-bottomed skillet—preferably cast iron—over medium high).

Remove pork and reserve marinade. Place the pork on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork, basting with reserved marinade and turning it every 3 minutes, 9 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer inserted into center of tenderloin registers 145 degrees., about 10 minutes more. Let pork stand 5 minutes before thinly slicing.

Alternatively, sear the pork in the cast iron skillet for about 3 minutes per side. Brush with the marinade and then place in the oven until pork a thermometer registers 145 degrees, about 15-20 minutes.