Sunday, April 27, 2008

Teriyaki Pork Tenderloin

5 tablespoons low-sodium soy sauce
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons brown sugar
1 teaspoon ground ginger
1 teaspoon coarsely ground pepper
2 (1 pound) pork tenderloins

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.

Let stand for 5 minutes before slicing. Serve with pan drippings.