Cinnamon Pork Tenderloin

Cinnamon Pork Tenderloin

3 tablespoons soy sauce
3 tablespoons sherry or chicken broth
1 tablespoon brown sugar
1-1/2 teaspoons honey
1 teaspoon ground cinnamon
1 garlic clove, minced
2 pork tenderloins (3/4 pound each)

In a large resealable plastic bag, combine the first six ingredients. Add the pork; seal bag and turn to coat. Refrigerate 4-6 hours.

Drain and discard marinade. Grill pork, covered, over medium heat for 15-20 minutes or until a meat thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing. Makes 4-6 servings.