Here is a quick dinner idea...I like pork tenderloin because it is tender & lean and there are a lot of different ways I can prepare it. Today I grilled it and served it with caramelized mushrooms and mashed potatoes. This recipe comes from Gourmet magazine, August 1998 issue.
* two 3/4-pound pork tenderloins
* 1/4 cup honey
* 1/4 cup soy sauce
* 1/4 cup oyster sauce
* 2 tablespoons packed brown sugar
* 1 tablespoon plus 1 teaspoon minced peeled fresh ginger root
* 1 tablespoon minced garlic
* 1 tablespoon ketchup
* 1/4 teaspoon onion powder
* 1/4 teaspoon cayenne
* 1/4 teaspoon cinnamon
Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.
Remove pork from marinade, reserving marinade, and arrange 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, 10 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F., about 10 minutes more. Let pork stand 5 minutes before thinly slicing.