Preheat to 400°F. Line a baking tray with parchment paper (or foil) and brush with oil.
Meanwhile, in a zip top bag, combine soy sauce, brown sugar, powdered ginger, garlic powder, sesame oil, and hot pepper flakes. Mix to combine.
Add the pork tenderloin and close the bag, removing the air. Allow to rest at room temperature for 15 minutes.
Remove the pork tenderloins from the marinade, and place on the baking sheet. Bake for about 25 minutes, or until pork reaches 140-145˚F, basting with the juices after 15 minutes. Transfer to a cutting board and allow to rest for 5 minutes.
While the pork is resting, add remaining marinade into a small saucepan. Add pan juices (from the baked tenderloin), 2 Tablespoons water and bring to a boil on high heat. Boil for 3 minutes.
Cut the pork in slices. Drizzle with heated sauce, garnish with cilantro and black pepper if desired, and serve.
Notes
Once removed from the oven, pork tenderloin will continue to ‘carryover’ cook as it rests. So do not over-cook it! Use a meat thermometer for best results
400°F for approximately 20 to 25 minutes per pound
350° F for approximately 23 to 27 minutes per pound
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze individual slices on parchment paper then place in a zippered bag for up to 6 weeks. Or freeze between pieces of parchment so they do not stick together.
Reheat in a skillet on the stovetop along with the sauce and a little water.