Ready in about: 35 minutes, serves: 8
- 2 pork tenderloins
- Hot cooked rice
- ½ tsp. Onion powder
- ½ tsp. ground cinnamon
- 1/3 cup reduced-sodium soy sauce
- 1/3 cup teriyaki sauce
- 1 tbsp. minced fresh ginger root
- 1/3 cup honey
- 3 tbsp. brown sugar
- 3 garlic cloves, minced
- 4 tsp. Ketchup
- ¼ tsp. cayenne pepper
- In a large ceramics bowl, combine the first 10 elements. Pour half of the marinade into a pot or shallow dish; add tenderloins and turn to coat. Wrap; leave it in refrigerate for 8 hours or overnight, turning pork occasionally. Cover and refrigerate the remaining marinade. Drain pork, discarding marinade.
- Cover the grill over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing with your sharpest Damascus Gyuto Knife. Serve with rice.