Ingredients
1/3 cup honey1/3 cup reduced-sodium soy sauce1/3 cup teriyaki sauce3 tablespoons brown sugar1 tablespoon minced fresh gingerroot3 garlic cloves, minced4 teaspoons ketchup1/2 teaspoon onion powder1/2 teaspoon ground cinnamon1/4 teaspoon cayenne pepper2 pork tenderloins (about 1 pound each)Hot cooked rice
Preparation
In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade.
Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice.
