I know I keep mentioning the weather in my posts lately, but I am feeling a bit disappointed so far this Spring. I’m not sure you can even call this Spring weather yet, but I am hopeful we will be seeing some 60 and 70 degree weather soon. We have had a couple of windows of opportunity to grill and of course I have taken full advantage. This pork tenderloin was delicious. The marinade provided hints of our favorite Asian flavors. I decided that instead of discarding the marinade I would reduce it down and serve along side the pork, which provided even more flavor.
Honey Ginger Pork Tenderloin
(2) 3/4-pound pork tenderloins
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons brown sugar, packed
1 tablespoon plus 1 teaspoon minced peeled fresh ginger
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
Parsley, for garnish, if desired
Source: The Way the Cookie Crumbles, originally from Epicurious
