Ingredients
5 tablespoons reduced-sodium soy sauce2 tablespoons olive oil2 garlic cloves, minced2 teaspoons brown sugar1 teaspoon ground ginger1 teaspoon coarsely ground pepper2 pork tenderloins (about 1 pound each)
Preparation
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 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 25-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with pan drippings.
