Grilled Pork Tenderloins
1/3 cup honey 4 teaspoons ketchup
1/3 cup reduced sodium soy sauce 1/2 teaspoon onion powder
1/3 cup teriyaki sauce 1/2 teaspoon cinnamon
3 tablespoons brown sugar 1/4 teaspoon cayenne pepper
1 tablespoon minced fresh 2 pork tenderloins (about ginger root 1 pound each)
3 garlic cloves, minced Hot cooked rice
Combine all ingredients except pork and rice. Pour half of the marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate 8 hours or overnight, turning occasionally. Cover and refrigerate the remaining marinade.
Drain and discard the marinade from the meat. Grill it, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145º, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. 8 servings
