Cinnamon Pork Tenderloin

3 tablespoons soy sauce
3 tablespoons sherry or chicken broth
1 tablespoon brown sugar
1 1/2 teaspoons honey
1 teaspoon ground cinnamon
1 garlic clove, minced
2 (3/4 pound) pork tenderloins

In a large resealable plastic bag, combine the first six ingredients. Add the pork; seal bag and turn to coat. Refrigerate 4-6 hours. Drain and discard marinade. Grill pork, uncovered, over medium heat for 15-20 minutes or until a meat thermometer reads 160 degrees F, turning occasionally. Let stand for 5 minutes before slicing.