2tablespoonsorganic gluten free tamari or soy sauce
2garlic clovesfinely grated or minced
1cupgluten free chicken broth
Preheat oven to 425 degrees.
Sprinkle the pork tenderloins generously with salt and pepper. Place in a roasting pan.
In a small bowl, combine the honey, soy sauce, brown sugar, vinegar, sesame oil, and garlic. Pour over the pork tenderloins. Pour the chicken broth into the bottom of the roasting pan. Roast for 20 – 30 minutes or until an instant meat thermometer reaches 145 degrees. Remove the tenderloins from the pan, cover with foil and let sit for 5 minutes before slicing.
Strain the liquid from the roasting pan into a saucepan and bring to a boil. Reduce slightly, about 2 minutes.
Slice the pork tenderloins, drizzle with some sauce and serve the rest of the sauce on the side.