Honey Ginger Pork Tenderloin

Kittencalskitchen's Note:

If you are making more than 4 tenderloins then double all ingredients. They can also be broiled as well as grilled on the outdoor grill.

• Total Time: 24 hrs 20 mins
• Prep Time: 24 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 3

• 2 pork tenderloin
• 1/4 cup honey
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 2 -3 tablespoons brown sugar
• 1 1/2 tablespoons minced fresh ginger (you can use less if desired)
• 1 -2 tablespoon fresh minced garlic
• 1 tablespoon ketchup (heaping)
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne
• 1/8-1/4 teaspoon cinnamon
• salt and pepper

Directions:

1. Rinse the pork with cold water, and pat dry with a paper towel.
2. In a bowl combine all the remaining ingredients.
3. Pour over the pork and turn to coat well.
4. Cover and refrigerate for 8-24 hours, turning a couple of times in dish during marinating time (overnight is better).
5. Remove the pork from the marinade, and season with salt and pepper. (reserving marinade).
6. Arrange on a oiled grill rack.
7. Grill, basting with reserved marinade and turing about every 3 minutes until cooked.
8. Discard remaining marinade.
9. Let pork stand for 7 minutes (or more) before slicing.
10. Delicious!

Reviews

[Chef #1344670]

Really delicious, I added a tbsp of sesame oil for a little added flavour. Enjoy!!

[MichelliBelli]

I love experimenting with new ways to cook pork and this one really tempted my taste buds. It was every bit as good as I thought it would be and then some. Such flavors. I used low sodium soy sauce and it didn't take away from the taste at all. It was so flavorful! Thanks for sharing the recipe!

[yamakarasu]

Wow what flavour! It's a bit too cold outside for any grilling, so we baked this tenderloin instead. What I did was place it in a baking pan, along with a variety of vegetables (zucchni, carrots, onions, peppers) and then poured the sauce over everything so even the veggies marinated for a while. I'm still surprised at how every day ingredients created such a unique flavour. I think the ginger is definitely key - don't leave it out! I'm off for seconds now!! Thank you!