Marinated Pork Tenderloin

I made a very, very simple meal tonight, since today has proven to be even more tiresome than yesterday. I bought pork tenderloin on sale at Harris Teeter (two in the pack) and decided to marinate both, and freeze one for later. I paired tonight's tenderloin with fried okra and black beans & rice.

This marinade is great because it is just slightly sweet and goes nicely with the spiciness of the beans & rice. It leaves a beautiful coat on the outside of the tenderloin, locking in the moistness.

1/2 cup soy sauce

1/2 cup packed brown sugar

4 tablespoons sherry

2 tablespoons dried minced onion

1 teaspoon ground cinnamon

4 tablespoons olive oil

couple of pinches of garlic powder

2 pork tenderloins

Place all ingredients in a glass dish and mix together until well blended. Place the tenderloin in the dish and roll around to coat. Cover and put in the fridge over night. The next morning, roll meat around again to coat and lay on the opposite side from the way it laid overnight. About 20 minutes before you're ready to cook, remove dish and securely wrap one in tin foil to freeze. Preheat oven to 375. In a piece of tin foil, loosely wrap the tenderloin and place on a pan. Cook for 45 minutes, until meat is cooked through.