Ingredients

• two 3/4-pound pork tenderloins
• 1/4 cup honey
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
• 1 tablespoon minced garlic
• 1 tablespoon ketchup
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne
• 1/4 teaspoon cinnamon
• Garnish: fresh flat-leafed parsley sprigs

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Instructions

1. Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.
2. Prepare grill.
3. Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork, basting with reserved marinade and turning it every 3 minutes, 10 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F., about 10 minutes more. Let pork stand 5 minutes before thinly slicing.
4. Serve pork garnished with parsley sprigs.