- 1/3 cup honey
- 1/3 cup soy sauce
- 1/3 cup teriyaki sauce
- 3 tablespoons brown sugar
- 1 tablespoon minced fresh ginger root
- 3 garlic cloves, minced
- 4 teaspoons ketchup
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 2 (1 pound) pork tenderloins
- Hot cooked rice
- In a bowl, combine the first 10 ingredients; mix well. Pour half of the marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate for 8 hours, turning occasionally. Cover and refrigerate remaining marinade.
- Drain and discard marinade from meat. Grill, uncovered, over indirect medium-hot heat for 8-10 minutes on each side, basting with reserved marinade, until a meat thermometer reads 145 degrees F (63 degrees C) and juices run clear. Let stand for 5 minutes. Serve with rice.