Ingredients:
2 (3/4 lb) pork tenderloins
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon fresh minced ginger
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 (14 ounce) cans chicken broth (optional)
1 tablespoon cornstarch ( or enough as needed) (optional)
Directions:
Pat the pork dry and arrange in a shallow baking dish.
Whisk together remaining ingredients in a bowl, and pour over pork.
Place in refrigerator and MARINATE AT LEAST 8 hours, but 24 is better.
Turn at least twice during this time.
Preheat oven to 400 Degrees.
Remove pork, placing in a clean shallow baking dish (non-stick is perfect).
Reserve marinade if you wish to make a sauce with it.
Bake about 35 minutes, or until meat thermometer registers 155 degrees.
Remove from oven, let rest 5 minutes and slice thinly.
For sauce: Strain reserved marinade into a sauce pan.
Add chicken broth, and bring to a boil.
Cook down to about half original quantity.
Add cornstarch as needed to thicken.
This sauce is rather strong, I usually just nap the plates with it and pass the rest at table.
Servings: 6
Time preparation: 10 min.
Time total: 45 min.