For 2 whole tenderloins:
2 – 4 tbsp. soy sauce (depending on strength of soy sauce)
¼ cup ketchup or chili sauce
1 tbsp. brown sugar
1 tsp. dry mustard
few shakes Montreal Steak spice (be careful of salt)
1 tsp. oil
Optional gravy (may be doubled if you like lots!!)::
approximately 1 cup beef broth
1 tbsp. cornstarch or potato flour (not potato starch)
Mix above (except gravy ingredients) and marinate pork in it for 12 – 24 hours. (I place the pork in a plastic bag, squeeze out the air, and seal. This keeps the pork surrounded by the marinade.)
Bake on a rack in a roasting pan at 400 F. about 20 – 25 minutes. Pork should be just barely pink in the middle – 145 F or 155 F if you prefer more well done. The temperature will rise 5 – 10 degrees as it rests.
Remove the pork tenderloin on the rack to a cutting board, cover loosely with foil and let sit about 5 – 10 minutes before slicing thinly on the diagonal across the grain.
To make gravy:
Pour marinade into a saucepan. Add the beef broth and bring to a boil. Let cook at a gentle boil for at least 5 minutes. Mix cornstarch with 2 tbsp. cold beef broth and add to gravy or sprinkle the potato flour over the gravy while constantly stirring. Let simmer at least 5 minutes or until meat is ready.
Gravy is fabulous over mashed potatoes.