Ingredients:
1 teaspoon ground ginger
1 teaspoon coarsely ground pepper
2 teaspoons brown sugar
2 garlic cloves, minced
2 tablespoons olive oil
2 (1 pound) pork tenderloins
5 tablespoons low-sodium soy sauce
Method:
In a large resealable plastic bag, combine the first six ingredients; add pork.
Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. x 2-in.
Baking pan coated with nonstick cooking spray.
Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 160 degrees F.
Let stand for 5 minutes before slicing. Serve with pan drippings.
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| Teriyaki Pork Tenderloin |
