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Honey-Gingered Pork Tenderloins
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| 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 gingerroot |
| 1 tablespoon | minced garlic |
| 1 tablespoon | ketchup |
| 1/4 teaspoon | onion powder |
| 1/4 teaspoon | cayenne |
| 1/4 teaspoon | cinnamon |
Garnish: fresh flat-leafed parsley sprigs
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.
Prepare grill.
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.
Serve pork garnished with parsley sprigs.
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