1 (1 lb) pork tenderloin
5 tablespoons low sodium soy sauce
2 tablespoons olive oil
2 garlic cloves (medium to large), minced
2 teaspoons brown sugar
1 teaspoon ground ginger
1 teaspoon pepper

In a gallon sized resealable plastic bag combine all ingredients (except pork).  Seal bag and mix ingredients all around.  Then add pork tenderloin, seal bag, and turn to coat. Refrigerate for 8 hours.  I made the marinade the night before and refrigerated it in the bag, so all I had to do in the morning was pop the tenderloin in the bag and put it back in the fridge.  Then when I got home from work I kept flipping the tenderloin in the bag so all sides got the marinade coating it.

Preheat oven to 400.  Take tenderloin out of the bag and place on a pan that has been covered with foil and non-stick spray.  Throw plastic bag full of marinade in the trash. Bake pork uncovered for 25-35 minutes or until your meat thermometer reads 155 degrees.  Then take the pan out of the oven and let the pork finish cooking till it reaches 160 degrees.  Take the tenderloin off of the pan and place on a cutting board.  Let the tenderloin rest another 5-10 minutes before you slice it!



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