[g'nad]

Got the recipe for the pork tenderloins:

¾ cup each- honey, soy sauce, oyster sauce
2 tblspns each- brown sugar, fresh garlic, jarred ginger
1 tblspn- ketchup
½ tspn each- onion powder, ground red pepper , cinnamon

Place all ingredients in large Ziploc, along with two pork tenderloins (approx 2 lbs.) Marinate in the fridge at least 8 hours. Cook on grill over indirect heat or in the oven @ 350. Use a meat thermometer to tell when done. Take marinade and simmer at least 15 minutes in a covered pan. Dollop over rice on the side.

[Corin Stormhands]

Mmmmmm...pork...

My wife has a similar recipe. It's a favorite. She also can make a pretty mean North Carolina pork barbeque...

[SuziQ]

Yum, that sounds great!! I'll have to get some ribs or tenderloins and try it this weekend! I have a great basic marinade for chicken, beef, pork, whatever. My sister-in-law gave it to me about 15 yrs. ago. It is a staple in our house:

Sutherins Basting Sauce/ Marinade

1/2 Cup vinegar / 1/2 Cup cooking oil / 1/4 cup Worcestershire Sauce / 1/2 cup water / 1/4 cup brown sugar / 1/2 cup soy sauce / 1/4 tsp. red hot sauce / 1 tsp. ground black pepper / 1 tsp smoke salt (or 1/2 tsp. Liquid Smoke) and 1/4 tsp. garlic powder ( optional for beef or venison)
Mix all ingredients, marinate meat for 4 full hours if possible then drain meat. Bring remaining marinade to a boil in a pan (do not re-use it without boiling first), then use it to keep meat moist during grilling.

Here's a recipe for a 'Dip Sauce' for ribs or chicken wings:
1 cup ketchup / 1 c water / 1/4 cup brown sugar / 1/4 cup vinegar / 1 Tablespoon celery seeds or 1/2 Tablespoon celery salt / 1 Tablespoon chili powder / 1 teaspoon salt / a few drops of Tabasco or red hot sauce.
Mix all ingredients and bring to a boil. Can use as a baste for grilled meats or as a dip.

Enjoy!