MARINADE:

1/4 c. soy sauce
1/4 c. red wine
1 tbsp. brown sugar
1 tbsp. honey
1/2 tsp. cinnamon
1 green pepper, minced
1 clove garlic, minced
2 pork tenderloins (1 1/2 lb. total)
Oil

Combine marinade ingredients in non-aluminum dish. Add pork, turning to coat. Cover and refrigerate 3 hours or overnight.

Remove from refrigerator 30 minutes before cooking. Add meat to oven-proof skillet and brown. Transfer skillet to oven and roast 325 degrees for 30 minutes. Cool to room temperature and slice thin.