This was pretty good. What was supposed to be dinner two night's ago was last night's dinner. :) Because of this, my roast marinated for nearly 48 hours! Although I don't think that was the reason for the strong cinnamon flavor, it probably didn't help.... I divided this recipe in half since I was only feeding my fiance and myself. When shopping this past weekend, my grocer only had 2 lb. tenderloins (argh!), but they had 1 lb. pork loin roasts (no one sells less than 1 lb.). I picked up the loin roast. I did use enough marinade for two roasts, but because I know cinnamon is a strong spice, I added a little less than a t (somewhere between a 1/2 - 1 t). The cinnamon flavor was still very prominent. My fiance commented about that (as did I). The difference is, I didn't mind as much as my fiance did lol! My only other change was to cook this in the oven rather than on the grill. I'm not sure how long it took to cook thru to an internal temperature of 170 degrees / well done (I used my WS digital thermometer for accuracy), but it was at least 30 - 40 minutes. Served with baked applesauce (Mary Mootz), French-style green beans (to appease the fruit-hating fiance!), mashed potatoes and garlic herb crescent rolls, this was a decent meal nonetheless. I'm not sure how quickly I'll jump out of my seat to make this again, but am glad I gave this a try, even if only once. Thanks Cathleen! :-)
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This was pretty good. What was supposed to be dinner two night's ago was last night's dinner....