Ingredients
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1 lb pork tenderloin
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1/8 cup soy sauce
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1 tablespoon light brown sugar
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1 tablespoon peanut oil
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1 tablespoon dry sherry
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1/2 tablespoon honey
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1/2 teaspoon garlic salt
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1/2 teaspoon ground cinnamon
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1/4 cup brown sugar, firmly packed
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1/4 cup pineapple juice
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1 tablespoon cider vinegar
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1/8 cup ketchup
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1/4 teaspoon garlic powder
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1 tablespoon cornstarch
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1/4 cup cold water
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1/2 cup unsalted dry roasted peanuts, chopped
Instructions
- Place tenderloin in a large zip top bag. Combine soy sauce and next 6 ingredients; stir well. Pour over the tenderloin. Seal bag securely. Marinate in the refrigerator for 8 hours, turning occasionally.
- Remove tenderloin from the marinade, discarding marinade. Grill, covered, over medium hot coals (350 to 400 degrees) for 20 to 30 minutes, or until the meat thermometer inserted into the thickest part of the tenderloin registers 160 degrees, turning occasionally.
- Combine 1/4 cup brown sugar and the next 4 ingredients in a small saucepan. Stir well. Bring to a boil.
- Combine the cornstarch and water, stirring until smooth. Stir the cornstarch mixture into the brown sugar mixture, and cook, stirring constantly, until thickened.
- Slice the tenderloin, and place on a serving platter. Sprinkle with the peanuts, and serve with the warm sauce.