| | Directions | | Place the pork tenderloin in a resealable plastic bag. Place all of the marinade ingredients in a measuring cup and whisk to combine. Pour the marinade over the tenderloin and seal the bag. Marinate overnight in the refrigerator. Preheat an outdoor grill, or preheat the oven to 350°. Remove the tenderloin from the marinade and pat dry. Reserve the marinade. Grill the meat for about 35 to 40 minutes over medium heat, or roast in the oven for 45 minutes. While the meat is grilling, gently simmer the reserved marinade in a small saucepan until it is reduced to about 2 tablespoons, stirring occasionally. Drizzle a small amount of marinade over each serving of meat. |
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| Ingredients | | - |  | 1 pork tenderloin (2 lbs) |
| - | | Marinade |
| - | | 1/4 cup soy sauce |
| - | | 2 tablespoons dry red wine |
| - | | 1 tablespoon honey |
| - | | 1 tablespoon brown sugar |
| - | | 2 cloves garlic, minced |
| - | | 1 teaspoon minced fresh ginger |
| - | | 1/2 teaspoon ground cinnamon |
| - | | 2 green onions, chopped, white and green parts |
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