¼cupred wineany type including Merlot, Cabernet Sauvignon, and Moscato
½cupsoy sauce, low-sodium
2Tablespoonbrown sugar
2Tablespoonhoney
1teaspooncinnamon
½teaspoonground ginger2 teaspoons of fresh ginger
4garlic clovespressed or minced
1 ½poundspork tenderloin
Instructions
Combine marinade ingredients in a resealable plastic bag (or glass baking dish.)
Add pork tenderloin and marinate for at least 2 hours and up to 24 hours, flipping bag several times.
Preheat oven to 400 °F. Or cook on the grill over hot coals.
Remove pork tenderloin from the bag and place it in a baking dish (or on the grill.) Spoon a little marinade from the bag over the top and discard the rest.
Cook pork tenderloin for about 20 minutes or until the internal temperature reaches 145 °F. For best results, turn the meat over halfway through and spoon excess marinade from the baking dish over the top.
Allow meat to rest for about 5 minutes before cutting.
Notes
Note: The nutritional estimate assumes that only half of the marinade is consumed. Quite a bit will be discarded which will bring the estimates down.