Teriyaki Pork Tenderloin

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 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

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. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with pan drippings.