Pork Tenderloin

• 1 lean pork tenderloin
• 1/4 cup Kikkoman Baste and Glaze (plus more for basting)
• 2 Tbsp lime juice (plus more for basting)
• 2 Tbsp red wine
• 1 clove garlic, minced
• 1 tsp thyme
• 1 tsp black pepper
• Dash of ginger
• 1 Tbsp mustard
• 1 Tbsp olive oil
• 1/2 tsp Aleppo pepper

1. Pre-heat oven to 400 degrees.
2. In heavy fry pan lightly coated with oil, brown the meat on all sides on medium-high heat (approx. 10 minutes). Discard the marinade.
3. Double-line a baking dish with foil and spray with oil. Put the pork loin in the baking dish, and bake for 15 - 25 minutes, until cooked through. Baste periodically with a mix of the Baste-and-Glaze and lime juice.
4. Let rest for 5 minutes before slicing and serving.

lean pork tenderloin, lime juice, red wine, clove garlic, thyme, black pepper, ginger, mustard, olive oil, pepper

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-58392870 (may not work)