Prep 10 mins
Cook 30 mins
I'm passing this on from a girlfriend of mine. I made it and all I can say is "Wow"! I actually marinaded the tenderloins for 72 hours because I forgot I had it in the refrigerator and it was wonderful.
- 2 lbs pork tenderloin
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce (oriental)
- 2 tablespoons dry sherry
- 1 tablespoon peanut oil
- 1 1⁄2 tablespoons honey
- 1 tablespoon light brown sugar
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon cinnamon
- Mix all ingredients together.
- Pour in gallon plastic bag, add pork, remove air and seal.
- Marinade in refrigerator 48hours.
- Grill 30 minutes turning pork tenderloins every 5 minutes.
- Pork will become crusty brown all over!
i have made this same recipe before, but i don't use cinnamon. This is a fabulous recipe. We dip it hot or cold in a mixture of wasabi paste and soya sauce. To taste. One of my favorites.
Not much I can add to the other comments here! Very tasty. I made one small change. I subbed 5-spice powder for the cinnamon, and it tasted great. I poured off the marinade into a small saucepan and boiled it down a bit, and drizzled it over the cooked, sliced meat before serving.
I didn't follow the entire recipe, but I used the marinade for pork steaks. I did not have sherry on hand, so a subbed about 1 TBS rice vinegar for the sherry. I marinated two large pork steaks for about 24 hours, grilled them over hickory chips until nice and browned, then braised in the oven for about an hour in half sparkling cider (a sub for beer) and half BBQ sauce. It was moist and delicious.