Teriyaki Pork Tenderloin

This is a quick and easy (and delicious) weeknight dinner using my favorite cut of pork. If you made the marinade in the morning and let the pork sit in it all day, you could have dinner on the table in less than an hour that night. (Significantly less if your oven isn't a slow heater-upper like mine!)

To make the marinade, combine the soy sauce,



olive oil, brown sugar, garlic, pepper and ginger



in a small measuring cup and whisk well to combine. Place the pork in a resealable plastic bag, and pour the marinade over it. Put the bag in the fridge and let the pork marinate for 8 hours or overnight. When you're ready to cook, place the pork on a greased baking sheet



and bake for 25-30 minutes or until the internal temperature is at least 145 degrees. (The internal temperature will increase as it sits, and 145 degrees is the new recommendation for pork.)



Let the pork rest for about 10 minutes, then slice on a cutting board



before arranging on a platter to serve.



One year ago: Green Beans with Pine Nuts
Two years ago: Cucumber Dill Shrimp Dip

Find more inspiration at It's a Keeper, Full Plate Thursday, Pennywise Platter, Turning the Table Thursday, Fusion Fridays, Foodie Friday, Food on Fridays, Friday Food, Friday Potluck, Fat Camp Friday.

Teriyaki Pork Tenderloin

5 Tbsp. soy sauce
2 Tbsp. olive oil
2 garlic cloves, minced
2 tsp. brown sugar
1 tsp. ginger
1 tsp. coarsely ground pepper
2 (about 1 pound each) pork tenderloins

In a large resealable plastic bag, combine soy sauce, oil, garlic, brown sugar, ginger and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Place the pork in a baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 for 25-35 minutes or until a meat thermometer reads 145 degrees F. Let stand for 5-10 minutes before slicing. Serves 6.