Emeril's Pork Tenderloin

I love watching the FoodNetwork, I call it my "happy channel". Last week I tried one of Emeril's recipes; not only was it easy but also delicious.

Pork Tenderloin

1 (1 1/2 to 2-pound) pork tenderloin

Marinade:
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon honey
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon ground cinnamon
2 green onions (green parts only), chopped

Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate overnight. (Note from Jan: I forgot to do this the night before and ended up not marinating the tenderloin for more than one hour. It still tasted great and had good reviews from my critics.)

Preheat oven to 350 degrees F. Bake for 45 minutes or until meat is 145 degrees F when measured with an instant-read thermometer. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. Drizzle a small amount of the meat juices from cooking over each piece of meat.