Honey-Gingered Pork Tenderloin

• 2 (3/4 lb) pork tenderloin
• 1/4 cup honey
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon fresh minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon ketchup
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• For sauce
• 1 (14 ounce) can chicken broth (optional)
• 1 tablespoon cornstarch (or enough as needed) (optional)

1. Pat the pork dry and arrange in a shallow baking dish.
2. Whisk together remaining ingredients in a bowl, and pour over pork.
3. Place in refrigerator and MARINATE AT LEAST 8 hours, but 24 is better.
4. Turn at least twice during this time.
5. Preheat oven to 400 Degrees.
6. Remove pork, placing in a clean shallow baking dish (non-stick is perfect).
7. Reserve marinade if you wish to make a sauce with it.
8. Bake about 35 minutes, or until meat thermometer registers 155 degrees.
9. Remove from oven, let rest 5 minutes and slice thinly.
10. For sauce: Strain reserved marinade into a sauce pan.
11. Add chicken broth, and bring to a boil.
12. Cook down to about half original quantity.
13. Add cornstarch as needed to thicken.
14. This sauce is rather strong, I usually just nap the plates with it and pass the rest at table.

pork tenderloin, honey, soy sauce, oyster sauce, brown sugar, ginger, garlic, ketchup, cayenne pepper, cinnamon, for sauce, chicken broth, cornstarch

Taken from www.food.com/recipe/honey-gingered-pork-tenderloin-86097 (may not work)