Wow–let me tell you, this recipe creates a fantastic tenderloin. Extremely tender, moist and flavorful. Just looking at the picture makes my mouth water:) It really was great! My family of meat lovin boys devoured it! I really enjoyed the touch of cinnamon in the marinade and sauce. It made the dish unique and delicious. Although, I have a feeling that if you are not a cinnamon fan, you could easily leave that out and it would still be wonderful. Don’t you just love simple recipes that create spectacular results? It makes you look so good with minimal effort and time in the kitchen! Win win!! Happy grilling!
- ½ cup soy sauce
- ½ c packed brown sugar
- ¼ c sherry (I use the cooking sherry -but if you don't want to use that here is a list of substitutes for alcohol in recipes)
- 3 tsp dried minced onion
- 2 tsp cinnamon
- ¼ c olive oil
- ¼ tsp garlic powder
- 2 (3/4 pound) pork tenderloins
- Whisk the soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a mising bowl. Pour half in a large resealable plastic bag and keep half in the fridge to use as a sauce. Place pork in bag with marinade and refrigerate for 6-12 hours. Preheat grill to high heat. Lightly oil grate. Place tenderloin on grill and discard marinade in the bag. Cook for 20 minutes or to desired doneness. Allow to rest for 5-10 minutes under a tent of foil. While doing that heat the reserved marinade in the microwave or on the stovetop. FYI this sauce is very strong, if you want it milder, you could add some broth and then thicken with a couple of teasopoons of cornstarch mixed with a few Tablespoons of water. Slice tenderloin into medallions, drizzle with warm sauce and serve.
Recipe Source: WKeller on Allrecipes