2 whole 1 lb. pork tenderloins
2 cloves garlic
2 green onions
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons dry red wine
1 teaspoon ground cinnamon
1/3 cup soy sauce
Chop garlic and green onions finely. Combine honey, brown sugar, and wine in a large bowl. Add onions and garlic. Stir in cinnamon and then soy sauce.
Place the tenderloins in the bowl, coating them well with the marinade. Cover the bowl and marinate the meat for at least 2 hours, turning occasionally. (May be left in the refrigerator overnight.)
Preheat the oven to 350°. Remove the pork from the marinade and place it on a broiler pan. Reserve marinade for basting. Bake until cooked through, about 45 to 60 minutes, basting often. Cool. Transfer to a serving platter and cut into 1/4" slices.
Note: 2 teaspoons of red food coloring may be added to the Cinnamon Pork marinade to give the mixture that distinctive Chinese red color. It bleeds slightly into the meat for an unusual, red-ringed look.