Ingredients:5 TB soy sauce (low sodium if you have it)
2 TB olive oil
2 garlic cloves, minced
2 tsp brown sugar
1 tsp ground ginger
1 tsp coarsely ground pepper
1 lb pork tenderloins
Directions:
1. In a large resealable plastic bag, combined the first 6 ingredients; add pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight
2. Drain and discard marinade. Place the tenderloins in a baking pan (Pyrex works best). Bake, uncovered, at 425 degrees 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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