Honey-Ginger Pork Tenderloin

It's pretty common for food bloggers to never repeat meals. In all honesty, we weren't repeating meals well before I even started blogging. Why? Because there are so many great looking meals out there to try and so little time to do it! I didn't want to eat the same thing all the time if I could try new things instead.

That probably says as much about my personalty as it does my appetite. I'm the one who takes a different route to/from work as often as possible just to change things up. And let's not talk about how many times I've repainted and redecorated my house...

However, there are some recipes that really are worthy of a repeat. You know, those recipes that become the benchmark for all others. Anytime we have pork, I compare it to this recipe. And it never ever lives up to the standard.

This recipe is so ridiculously simple yet it yields a fantastic and deliciously flavored tenderloin. One that doesn't just have flavor on the outside edge but all the way through.

Toss together the marinade and pork before you leave for work, let it marinate all day, and throw it on the grill with some veggies when you get home. Lean, easy, and tasty!

{I originally blogged this recipe over 2 years ago - it deserved another look and a better photo!}

Honey-Ginger Pork Tenderloin

¼ cup honey
¼ cup soy sauce
¼ cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
1 tablespoon minced garlic
1 tablespoon ketchup
¼ teaspoon onion powder
¼ teaspoon cayenne
¼ teaspoon cinnamon
two ¾-pound pork tenderloins, trimmed of silver skin

In a small bowl, whisk together all of the ingredients except the pork. Add the pork and the marinade to a gallon-size zipper-top bag and refrigerate for at least 8 hours or up to 1 day.

Prepare a medium-hot grill. (You should be able to hold your hands 5 inches above the grate for 3 to 4 seconds.) Remove the pork from the marinade, reserving the marinade.

Grill the pork, basting with the reserved marinade, for 12 minutes, turning a quarter turn every 3 minutes. Discard marinade. Continue to cook pork, turning every minute or so, until an instant-read thermometer inserted into the thickest part of the tenderloin measures 145 degrees or the meat is slightly pink at the center. Let the pork rest 5 minutes before slicing.

Source: The Way the Cookie Crumbles