Marinated Teryaki Pork Tenderloin

I save most of my go-to recipes in Word documents on my computer and this marinated pork tenderloin recipe is saved under a document called "Family Favorite Recipes" because this is definitely a family favorite.

A few times a year, Cub Foods has a "mix and match" meat sale where you can pick four or five selected meat products for $20. Hormel pork tenderloin (original and unseasoned) are almost always included in this sale so I make sure to stock up my freezer with a few pork tenderloins whenever this sale hits. My husband and three-year-old daughter love this pork. It is easy and it meets my SAHM-cook criteria that I can prepare it in the morning before the kids get up. Last week, I served this with homemade hash browns, green beans and lettuce salad. Perfect!

Teryaki Pork Tenderloin

1-2 lb. pork tenderloin (unseasoned)
5 T. soy sauce (I use low-sodium)
2 T. olive oil
2 garlic cloves, minced
2 tsp. brown sugar
1 tsp. ground ginger (I use freshly grated ginger)
1 tsp. black pepper

Mix the sauce and spices in a large plastic resealable bag. Trim any fat off the pork and add the pork to the bag. Marinate in the fridge for at least 8 hours.

Preheat oven to 425. Drain and discard the marinade. Place the pork in a baking pan coated with nonstick cooking spray.

Bake uncovered for about 25-35 minutes or until meat reaches 160 degrees. (My oven took 40 minutes to get as done as I like it, but the recipe says 25-35). Let stand 5 minutes before serving.
(My family ate this up before I had a chance to take a picture so here is a photo of what was left!)

Slice the leftover cold pork into thin slices the next day for an awesome pork sandwich!

(Please visit Joy In My Kitchen for more great healthy recipes!)