a little of each

From “Paula Deen & Friends Cookbook.” Serves six.

We served this for Nana Betty’s birthday party. It was delicious! You could cut the pork with your fork. A keeper!!

Ingredients

2 ½ pounds pork tenderloin

¼ cup soy sauce

2 Tbl dry red wine

1 Tbl honey

1 Tbl brown sugar

2 cloves garlic, minced

1 tsp fresh ginger, minced

½ tsp ground cinnamon

2 green onions, chopped

Directions

Place pork tenderloin in a resealable plastic bag. Place all of the marinade ingredients in a measuring cup and whisk to combine. Pour the marinade over the tenderloin and seal the bag. Marinate overnight in the refrigerator. Preheat an outdoor grill, or preheat the oven to 350 degrees. Remove the tenderloin from the marinade and pat dry. Reserve the marinade. Grill the meat for about 35-40 minutes over medium heat or roast in the oven for 45 minutes. Allow the meat to sit for about 10 minutes before cutting into two-inch pieces for serving. While the meat is grilling, gently simmer the reserved marinade in a small saucepan until reduced to about 2 tablespoons, stirring occasionally. Drizzle a small amount of marinade over each serving of meat.