Pork tenderlion, marinated in a Japanese style teryaki sauce
Ingredients (serves 6)
Add the pork tenderloin. Seal the bag and turn it a few times to coat. Refrigerate 8 hours or overnight.
Drain and discard the marinade.
Preheat oven to 425F (220C).
Spray a 11x7x2 inch baking pan with nonstick cooking spray. Arrange the tenderloin in the pan.
Bake, uncovered for 25 to 25 minutes or until a meat thermometer inserted into the middle reaches 160F (71C).
Let tenderloin stand for 5 minutes before serving. Slice, and serve with the drippings.