Serves: 24
Total Calories: 43
1. In a shallow 1 1/2 -quart glass baking dish, mix soy sauce, brown sugar, oil, ginger, mustard and garlic.
2. Place meat in dish and turn to coat surface. Cover and refrigerate for 12 hours or overnight, turning several times. Drain, reserving 1/4 cup of the marinade.
3. Preheat oven to 325° F. Place meat on rack in a shallow roasting pan. Bake for 1 hour and 15 minutes or until meat thermometer reaches 170° F. Cool, wrap and chill.
4. About 30 minutes before serving, slice meat thinly. Place in a chafing dish. In a small bowl, mix water and 1/4 cup reserved marinade. Pour over meat.
This Marinated Pork Tenderloin recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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