Pork Tenderloins

cinnamon

2T soy sauce
2T Hoison sauce
2T Dry sherry
1T light brown sugar
1T peanut oil
1 1/2 tsp honey
1/2 tsp garlic salt
1/2 tsp ground cinnamon
1 lb pork tenderloin

sesame

2 (3/4 lb) pork tenderloins
1/2 c soy sauce
1/3 c honey
1/4 c dry sherry
1/4 tsp garlic powder
1/4 tsp ground ginger
2 Tbsp dry mustard (sauce)
1/3 c sesame seeds, toasted
fresh watercress (garnish)

Place tenderloins in a 12 x 8 x 2" baking dish.  Combine soy sauce and next 4 ingredients, stirring well.  Set aside 1/2 c soy sauce mixture.  Pour remaining mixture over tenderloins.  Cover and chill 8 hours, turning pork occasionally.  Remove tenderloins from marinade, reserving marinade.

Place tenderloins on lightly greased rack of a broiler pan; pour water into broilder pan, and place rack in broiler pan.  Bake at 375 degrees for 30 min.  Turn tenderloins, and brush with reserved marinade.  Insert meat thermometer in center of tenderloin.  Bake an additional 30 minutes or until thermometer registers 160 degrees (umm that seems a bit high, I think I usually take it out at 140).

Let cool slightly, and thinly slice.  Optional:  Arrange sliced tenderloin on a serving platter, garnish with watercress.  Combine mustard and reserved 1/2 c soy sauce mixture; pour into a small serving bowl.  Place toasted sesame seeds in a small serving bowl.  Dip each slice of tenderloin into soy sauce mixture, and then into sesame seeds, using a wooden pick.