Massive Marinated Pork Tenderloin

Have you ever gone shopping, bought something, and then when you got home it didn't look the same as you saw in the store?  Well I think I am the only one who can say that can also apply to food.  I've had this desire to cook up a nice big piece of meat for several weeks now and decided to finally give into the craving.  At the store I couldn't help notice that these little pieces of tenderloin were double the price per pound than the slightly larger ones next to it.  Being a semi-smart shopper I went for the deal, and it didn't even look all that much bigger, especially laying next to all those other large slabs of meat that looked like half a cow.

Hooboy! You know its a lot of meat when you have to cut it to fit in a 9x13 in pan...and feeding only two people at that!  Jeff called to ask me what we were having for dinner and I just responded "a big hunk of meat".  Now what man wouldn't rush home to that!  This is going to feed us for several days, and considering the meat cost less than $8 that's a pretty good deal.  The marinade is a combo of a marinade I tasted and loved long ago and using up some leftover ingredients from the Chicken Salad Sandwiches from my sister's baby shower.
This makes a lot of marinade so if you want to go with the smaller tenderloin just half it.

Massive Marinated Pork Tenderloin

Ingredients:

• The big hunk of meat (2-3 lbs pork tenderloin)
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup dry red wine
• 2 Tbsp honey
• 1 1/2 Tbsp brown sugar
• 4 cloves garlic, minced
• 2 tsp ginger
• 2 Tbsp green onions thinly sliced (green parts only)
• 1/4 cup dried cranberries
• 1 cinnamon stick

1. Combine all ingredients (except the meat) and whisk till thoroughly mixed.  Place meat in a large gallon zip-lock bag and add marinade.  Marinade overnight in fridge (place sealed bag in bowl or shallow dish just in case it leaks).

2. Preheat oven to 350 degrees. Remove cinnamon stick and place meat with marinade in a 9x13 in dish and cook uncovered, occasionally spooning juices over meat, for 45-55 minutes until internal temperature is 145 degrees.  Allow to rest 5-10 minutes before serving.