Teriyaki Pork Tenderloin

5 tablespoons 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

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.

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 425F for 25-35 minutes or until a
meat thermometer reads 160F. Let stand for 5 minutes before
slicing. Serve with pan drippings.