Asian Pork Tenderloin

This recipe was given to me by Gina Jones when we were prepping for a freezer cooking night for the E. 91st Street MOPS girls. It is seriously yummy and will be used often!!

1.5-2 lbs. of pork tenderloin, trimmed

¼ cup olive oil

1/3 cup soy sauce

2T lemon juice

1/3 cup brown sugar

2T Worcestershire sauce

1T dry mustard

4 cloves garlic – crushed (or 2 tsp. minced garlic)

1.5 t pepper

Combine all ingredients and marinade at least an hour, preferable longer.

Bake at 350 uncovered for 1 hour, or till meat is no longer pink in the center.

Let sit for 5 minutes before slicing. Slice thinly against the grain with electric knife.

Note: Can also be made as a freezer meal. Thaw in refrigerator overnight and bake as directed.