Prep 15 mins
Cook 6 hrs
Marinated in cinnamon and brown sugar. Add this to your summer grilling menu.
- 44.37 ml soy sauce
- 44.37 ml sherry wine
- 14.79 ml brown sugar
- 7.39 ml honey
- 4.92 ml ground cinnamon
- 1 garlic clove, minced
- 2 pork tenderloin (3/4 pound 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. Drain and discard the marinade. Grill the pork, uncovered, over medium heat for 15-20 minutes or until a meat thermometer reads 160', turning occasionally. Let stand for 5 minutes before slicing.
Made this tonight. I quadrupled the garlic (we like garlic) and used a light white wine instead of sherry. Needless to say, this was brilliant. The smell coming off of the grill was divine it. It took all of my will power to not eat it straight off of the grill. Thanks for post!
Delicious! I marinated the pork tenderloins for 4 hours and put the pork tenderloin into a foil packet with the marinade and grilled it on the top rack. It smelled so wonderful as it cooked. The cinnamon flavor was wonderful and not too overpowering. The meat was nice and moist. Thanx for this great recipe!
This was a very easy recipe that gave the pork a nice flavor. Thanks Kanga!!