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Pork Tenderloin with Cinnamon




Source of Recipe


The Junior League Centennial Cookbook


List of Ingredients




1 pound pork tenderloin (this may be in a couple of pieces)
2 tablespoons reduced-sodium soy sauce
3/4 teaspoon ground cinnamon
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon dry sherry
1/2 teaspoon powdered ginger
1 teaspoon dry mustard
1 teaspoon lemon juice


Recipe



Preheat oven to 325 degrees F. Place the pork in a nonreactive roasting pan.
Combine soy sauce, cinnamon, sugar, salt, sherry, ginger, mustard and lemon
juice. Stir well and pour over meat. Bake 60 minutes, basting frequently with
the pan sauces, or until the internal temperature registers 145 degrees F. on an
instant-read thermometer. Slice pork and serve hot with the pan juices.

Yield: 4 servings