Ingredients
1/3 cup packed brown sugar1/3 cup reduced-sodium soy sauce2 tablespoons lemon juice2 tablespoons sesame oil2 tablespoons Worcestershire sauce4 garlic cloves, minced1 tablespoon ground mustard1 teaspoon pepper2 pork tenderloins (3/4 pound each)
Preparation
In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 450° for 20-25 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.
