1/2 tsp Each of the following herbs: thyme, marjoram, sage, onion powder, ground ginger, garlic powder
Black pepper, ground to taste
2 tbsp Soy sauce
1 tbsp Worcestershire sauce
1 1/2 lbs. Pork tenderloin
1 tsp Olive oil
1. Mix all ingredients, except pork tenderloin, in a small bowl.
2. Add marinade and pork tenderloin in a one gallon zip lock bag. Close tightly squeezing excess air from bag. Close and marinate in fridge a minimum of one to two hours. I usually do this step in the morning and let marinate all day.
3. Roast pork tenderloin in 350 oven until internal temp is 160 - 170 (about 45 minutes).
4. Slice in 1/4 inch pieces. Serve with rice and vegetables.
Excellent with a prepared sauce on the side. We like Roberts Reserve Onion Blossom Horseradish Dip or Hogwash.