Asian Pork Tenderloin

• 1 cup soy sauce
• 1/2 cup packed brown sugar
• 2 tablespoons red wine vinegar
• 2 teaspoons red food coloring, optional
• 1 garlic clove, minced
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 pork tenderloins (about 1 pound each)
• Sesame seeds, toasted

1. In a bowl, combine the first eight ingredients; mix well. Remove 1/2 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate overnight.
2. Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake, uncovered, at 325u0b0 for 20-27 minutes or until a thermometer reads 145u0b0, brushing with reserved marinade often.
3. Sprinkle with sesame seeds. Cool for 30 minutes. Refrigerate for 2 hours or overnight. Cut into thin slices.

soy sauce, brown sugar, red wine vinegar, red food coloring, garlic, ground ginger, salt, pepper, pork, sesame seeds

Taken from www.tasteofhome.com/recipes/asian-pork-tenderloin/ (may not work)