1 2 lb. pork tenderloins
1/2 cup soy sauce
1/2 cup white wine
1/4 cup olive oil
1/4 cup brown sugar
4 garlic cloves, finely chopped
1/2 cup white fresh onion, finely chopped
1 tsp ground cinnamon
1 tbsp cornstarch
2 tbsp water
1. Trim all the fat from the pork tenderloins and set aside.
2. Place the soy sauce, white wine, olive oil, brown sugar, garlic, onion and cinnamon in a large resealable bag and mix well.
Add the pork tenderloins, seal, mix well and store in the refrigerator for at least 4 to 6 hours, longer the better.
3. Preheat oven at 375ºF .
4. Take out the pork tenderloins from the bag and reserve the marinade. Sear them on both sides in a large pan over medium high heat, for about 4 minutes per side. Then, place them in a roasting pan covered with aluminum foil and roast them in the oven for about 25-30 minutes or until a thermometer inserted in the thickest part of the meat reaches 150ºF – 155ºF . Let the pork rest for about 15 minutes before slicing.
5. While the pork is roasting, bring the reserved marinade to a boil in a small sauce pan and simmer for about 5-10 minutes on low heat. During the last minute or so, dissolve the cornstarch in the 2 tbsp of water and add it to the marinade. Stir until it thickens and serve along with the pork.