2 pork tenderloins (1 to 1 1/2 pounds total)
3 large cloves garlic, crushed
2 teaspoons grated fresh gingerroot
1/2 cup water
1/2 cup soy sauce
1/3 cup packed brown sugar
1 1/2 tablespoons curry powder
1 teaspoon sesame oil
Combine marinade ingredients in a 1-gallon sealable plastic bag; add pork and turn to coat. Place bag in refrigerator to marinate at least 20 minutes; turn bag occasionally.
Heat oven to 425 degrees.
Remove pork from marinade to a rack in a shallow roasting pan; set marinade aside. Roast pork 20 to 25 minutes or until a meat thermometer inserted in the center reads 150 degrees. Remove from oven and let stand 5 minutes, then carve into thin slices.
While pork cooks, pour marinade into a medium sauce pan. Bring to a boil over Medium Heat. Reduce heat to Low and simmer 5 minutes.
Slice pork into 1/4-inch thick slices. Serve pork with sauce.
No Nutritional Information Available