The Cinnamon Pork appetizer recipe is prepared with an unusual pork tenderloin marinade of red wine, honey, soy sauce, garlic, cinnamon and more, and baked. It sports a distinctive red-ringed look, if you dare use food coloring.
Directions for grilling the tenderloins, too.
2 whole 1 lb. pork tenderloins
Pork Tenderloin Marinade:
2 cloves garlic
2 green onions
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons dry red wine
1 teaspoon ground cinnamon
1/3 cup soy sauce
2 teaspoons red food coloring, optional*
*Note: Adding red food coloring to the marinade gives the mixture that distinctive Chinese red color. It bleeds slightly into the meat for an unusual, red-ringed look.
Fine-chop the garlic and green onions. Combine the honey, brown sugar, and wine in a large bowl. Add the chopped onions and garlic. Stir in the cinnamon and then the soy sauce.
Place the tenderloins in the bowl, coating them well with the marinade. Cover the bowl and marinate the meat for at least 2 hours, turning occasionally. (May be left in the refrigerator overnight.)
Preheat the oven to 350°. Remove the meat from the marinade and place them on a broiler pan. Reserve the marinade for basting. Bake until cooked through, about 45 to 60 minutes, basting often. Cool.
Cut the roasted tenderloins into 1/4" slices and transfer to a serving platter.
Prepare and marinate as above. Grill over medium-high heat for charcoal grills and high heat for gas grills, until the tenderloins reach 145 degrees in the center, usually about 3 minutes on each of the 4 sides. Remove, cover with foil, and rest them for 5 minutes. Slice and serve.
You can find more detailed instructions and large-quantity
information on the Ginger Grilled Pork Tenderloin Recipe page.