½ cups 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°F for 25-35 minutes or until a meat thermometer reads 160°F. Let stand for 5 minutes before slicing. Serve with pan drippings.
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