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1-2 days before cooking - Wash and pat dry pork tenderloins. In a large mixing bowl combine yogurt, orange juice, 1 teaspoon of orange zest, 1 teaspoon cinnamon and 1 tablespoon of brown sugar. Mix well. Using a gallon size zip-lock bag place pork tenderlions in and pour the marinade mixture above over them. Seal and refrigerate overnite. Can leave in fridge for 2 days before cooking.