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Marinated Teriyaki Pork Tenderloin

In Hanover, Massachusetts, Kristen Croke relies on a handful of ingredients for this moist and tender main course. "When there are just two of us for dinner, I prepare one tenderloin and marinate the other in the freezer for later use," she explains.
  • Total Time
    Prep: 10 min. + marinating Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 5 tablespoons reduced-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 pork tenderloins (about 1 pound each)

Directions

  • 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.
Nutrition Facts
4 ounce-weight: 217 calories, 8g fat (2g saturated fat), 91mg cholesterol, 317mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat.

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