Honey-Gingered Pork Tenderloins

• two 3/4-pound pork tenderloins
• 1/4 cup honey
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
• 1 tablespoon minced garlic
• 1 tablespoon ketchup
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne
• 1/4 teaspoon cinnamon
• Garnish: fresh flat-leafed parsley sprigs

1. Pat pork dry and arrange in a shallow dish.
2. In a bowl whisk together all remaining ingredients and pour marinade over pork.
3. Turn pork to coat well.
4. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.
5. Prepare grill.
6. Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals.
7. Grill pork, basting with reserved marinade and turning it every 3 minutes, 10 minutes total.
8. Discard marinade.
9. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155F., about 10 minutes more.
10. Let pork stand 5 minutes before thinly slicing.
11. Serve pork garnished with parsley sprigs.

pork, honey, soy sauce, oyster sauce, brown sugar, gingerroot, garlic, ketchup, onion powder, cayenne, cinnamon, parsley sprigs

Taken from www.epicurious.com/recipes/food/views/honey-gingered-pork-tenderloins-15277 (may not work)