A brown sugar and soy marinade, mixed with sherry, dried minced onion, cinnamon, olive oil, and garlic powder, is used to flavor pork tenderloins before grilling. The recipe calls for marinating the meat for 6 to 12 hours, then cooking it on a high-heat grill for about 20 minutes.
The marinade is assembled in a large resealable plastic bag: ¼ cup soy sauce, ¼ cup packed brown sugar, 2 tablespoons sherry, 1½ teaspoons dried minced onion, 1 teaspoon ground cinnamon, 2 tablespoons olive oil, and a pinch of garlic powder. The bag is sealed and shaken to mix. Two pork tenderloins, each about ¾ pound, are placed in the bag, sealed, and refrigerated for 6 to 12 hours.
Before grilling, the grill is preheated for high heat. The grate is lightly oiled. The tenderloins are placed on the grill and the marinade is discarded. They cook for 20 minutes, or until desired doneness is reached. The pork is then sliced into medallions and served.
The recipe yields 4 servings. Each serving contains 278 calories, 11 grams of fat, 17 grams of carbohydrates, and 27 grams of protein.
Editorial Notes