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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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:
1. 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.
2. Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 25-35 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with pan drippings. Yield: 6 servings.
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