Grilled Pork Tenderloins

• 1/3 cup honey
• 1/3 cup reduced-sodium soy sauce
• 1/3 cup teriyaki sauce
• 3 tablespoons brown sugar
• 1 tablespoon minced fresh gingerroot
• 3 garlic cloves, minced
• 4 teaspoons ketchup
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 2 pork tenderloins (about 1 pound each)
• Hot cooked rice

1. In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from meat. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145u0b0, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice.
3. Freeze uncooked pork in bag with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.

honey, soy sauce, teriyaki sauce, brown sugar, fresh gingerroot, garlic, ketchup, onion powder, ground cinnamon, cayenne pepper, pork, rice

Taken from www.tasteofhome.com/recipes/grilled-pork-tenderloins/ (may not work)