By the Associated Press

Ingredients:

• 2-inch piece fresh ginger, sliced
• 6 cloves garlic
• 1/2 cup dry sherry
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon canola oil
• 2 teaspoons ground cinnamon
• 1 1/4-pound pork tenderloin, trimmed of fat
• 4 scallions, thinly sliced
• Salt and ground black pepper, to taste
  

In a food processor, combine the ginger and garlic. Pulse until coarsely chopped. Add the sherry, soy sauce, oil and cinnamon. Pulse to just combine.

In a large zip-close plastic bag, place the pork tenderloin and scallions. Add the marinade, then turn the tenderloin to coat completely. Seal the bag and refrigerate for at least 1 hour or up to 8 hours.

Heat a gas grill to medium-high or prepare a charcoal fire.
Remove the tenderloin from the bag, leaving as much of the seasonings on the meat as possible. Season with salt and pepper.

Oil the grill grates. Grill the tenderloin, turning several times, until just cooked through and an instant read thermometer inserted at the center registers 155, about 15 to 20 minutes.
Transfer the tenderloin to a cutting board, cover with foil and let rest for 5 minutes. Carve crosswise into 1/2-inch thick slices to serve.

Nutrition information per serving (values are rounded to the nearest whole number): 204 calories; 49 calories from fat; 5 g fat (2 g saturated; 0 g trans fats); 92 mg cholesterol; 5 g carbohydrate; 30 g protein; 0 g fiber; 560 mg sodium.