2 (1 lb.) pork tenderloins, trimmed of all visible fat and membrane
1/3 c. soy sauce
2 tbsp. sherry or rice wine
1 tbsp. lemon or lime juice
4 dime-size slices fresh ginger, finely diced
2 cloves garlic, minced

Combine pork and all ingredients in a glass or ceramic baking dish. Cover. Marinate for 8 hours or overnight, turning several times. Let stand at room temperature for 30 minutes before baking. Set oven to 350°F. Uncover baking dish and bake for 45 minutes, basting once or twice. Flip meat in marinade.

Bake for an additional 20 minutes, basting frequently. Place meat on a paper and foil-lined board. Cover and let stand for 10 minutes. Discard marinade. To serve, slice on the diagonal into 1-inch slices.

Serves 4 to 6.