From Connie Kopchick
Asian Pork Tenderloin
1/2 Cup soy sauce
1/4 Cup tamari sauce
1/4 Cup Worcestershire sauce
1/4 Cup dry white wine
2 to 3 tablespoons hoisin sauce
2 tablespoons chopped ginger root ( you can get fresh and chop it yourself or look for the minced in a jar)
2 garlic cloves, pressed
2 tablespoons brown sugar
2 2 1/2 pork tenderloins (the usually are packed 2 to a package)
1 tablespoons sesame seeds
Combine soy sauce, tamari sauce, Worcestershire sauce, wine, hoisin sauce, ginger root, garlic and brown sugar in a bowl and mix well. Place in large plastic zip lock bag with pork tenderloins. Chill. Turn from time to time. I usually do this in the morning for dinner at night or overnight.
Preheat oven to 350 degrees. Drain the marinade and discard. Place the tenderloins in a baking dish and bake for 30 minutes or until well done. Remove from the oven and sprinkle with sesame seeds. Cover loosely with foil and let stand for 10 minutes. Slice and serve immediately.