- 5 tablespoons low-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 (1 pound) pork tenderloins
- 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 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 145 degrees F (63 degrees C). Let stand for 5 minutes before slicing. Serve with pan drippings.