Tuesday, July 24, 2012

Cinnamon Pork Tenderloin


3 tblsp soy sauce
3 tblsp cooking sherry
1 tblsp brown sugar
1-1/2 tsp honey
1 tsp ground cinnamon
1 garlic clove, minced
1 pork loin, about 2 pounds [or 2 smaller ones--adjust cooking time]

  • In large resealable bag, combine first 6 ingredients. Add pork; seal bag and turn to coat. Refrigerate 4-6 hours.
  • Drain and reserve marinade. Grill pork, covered, over medium heat for 15-20 minutes or until thermometer reads 160 degrees F, turning occasionally.
  • Let meat stand 5 minutes before slicing.
  • While meat rests, combine cornstarch and water. 
  • Pour marinade in a small saucepan and heat over medium-high heat. Simmer for 3-4 minutes, add cornstarch and continue simmering until the mixture is at the right consistency for sauce.
Check back on thursday for the recipe for the purple potatoes!

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