Oven Roasted Peppercorn Pork Tenderloin
coarse freshly ground pepper
red wine vinegar
garlic cloves, finely minced (1-1.5 tsp)
Combine all the marinade ingredients and place in a large ziploc bag.
Trim any visible fat from the pork tenderloin. Place in bag with marinade. Seal. Shake. Refrigerate for 1-8 hours.
When ready to bake, prepare a 9x13 baking dish with cooking spray. Place tenderloin in the middle of the pan.
Bake at 375 degrees for 40-50 minutes, depending on thickness of the tenderloin. It's done when it reaches 150 degrees internally.
Let reset for 5-10 minutes before slicing.
To freeze: Prepare the marinade and pork tenderloin and place in a freezer-safe container. Freeze. When ready to prepare, defrost in the fridge, then bake as normal.