Honey-Gingered Pork Tenderloins
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2 (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

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.

Prepare grill. 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 155F, about
10 minutes more. Let pork stand 5 minutes before thinly slicing.
Serve pork garnished with parsley sprigs.