Everytime I make this pork tenderloin, I get asked for the recipe. It's great on the grill, and the flavors of ginger, honey and cinammon really set this dish apart. In my book, "The Essence of Shade," this dish is mentioned when Shade prepares this recipe for a summer picnic on the beach with her friends.
Pat pork tenderloins dry and place in a sealable gallon plastic bag.
In a measuring cup, measure the honey, soy sauce, and oyster sauce. Then add remaining ingrediants and mix well with a whisk.
Pour the marinade over the pork tenderloins in the plastic bag. Seal and make sure all the air is out. Refrigerate for at least 8 hours and up to 24 hours, turning every 3-4 hours.
Remove pork and add the marinade to a small saucepan.
Heat a grill on high heat and lightly spray the grill with cooking spray. When hot, place the pork tenderloins on the grill, turning every 5 minutes. Cook until a thermometer inserted in center reaches 155 degrees (about 20 minutes total.)
Remove the pork to a platter and cover tightly with aluminum foil. Allow to rest for at least 10 minutes.
While the pork is resting, heat the marinade in the pan and allow to simmer for at least 10 minutes.
Slice the pork tenderloin in 1-inch pieces and serve with reserved marinade.
It is okay to eat pork tenderloin that is s little pink in the center. Overcooking will cause dryness.