2 - 12oz. lean pork tenderloin fillets
1/4 cup soy sauce
2 Tbsp dry red wine
1 Tbsp honey
1 Tbsp brown sugar
2 tsp red food colouring (optional)
2 cloves garlic minced
1/2 tsp cinnamon
1 shallot minced
Combine the soy sauce, red wine, honey, brown sugar, food colouring, crushed garlic, cinnamon and shallot into a large measuring cup. Place pork into large ziploc bag and pour marinade into the bag. Try to get all the air out of the bag when sealing. You can make this after marinading for only one hour, however, it's much better marinaded either all day or overnight, turning occasionally.
Drain the pork fillets from the marinade, reserving the marinade. I like to barbeque these on low heat, but you can cook on a rack in a moderate oven for 30 minutes. The secret to this BBQ Pork is to turn every 5 minutes and marinade every time you flip them. On the BBQ it takes about 30 minutes as well and I like to make sure the meat thermometer is at about 150-155F.
Remove from BBQ or oven and cover with foil. Let rest for 5 minutes before slicing into diagonal slices to serve.
We had this last night with fluffy basmati rice cooked with peppers, onions & okra and fresh yellow beans from our garden.