Teriyaki Pork Tenderloin

This is the first part of a two part recipe, or how to stretch this into a couple of tasty meals. If you look carefully, grocery stores will run specials on pork tenderloins as part of their stock rotation.
Most commonly pork tenderloins are sold in pairs not single portions.
The molasses is not a traditional Japanese ingredient, but it does give the finished product a nice finished "bark" and flavor that is desirable. What it does, is to help the teriyaki sauce to adhere to the meat during the cooking process. I recommend reserving a bit when you make the sauce, save aside meaning don't use the sauce you marinated the meat in, to brush on the tenderloin during the last bit of cooking.
I would serve the first tenderloin, sliced with rice and some side dishes. The second, to make Sapporo-style Miso Ramen, of which the pork tenderloin is a critical ingredient.

2 pork tenderloins
1/4 cup apple cider vinegar or rice vinegar
1/4 cup teriyaki sauce, either a commercial brand or some homemade teriyaki sauce.
1/2 cup molasses
Garlic salt to taste - you could also use fresh garlic, a clove or two sliced is sufficient.
A thumb-sized chunk or slices of fresh ginger would be a good though optional addition.

Mix the ingredients above in a deep dish and marinate tenderloins for few hours or overnight in a plastic zip bag. Preheat oven to 400. Remove tenderloins from the refrigerator and let stand at room temperature for 15 minutes before roasting. Grill or sear meat on high for about 6-7 minutes on each side and then transfer to a roasting pan. Put roasting pan in the oven to continue cooking for another 20 minutes or until cooked through. Remove from oven when done, let stand a few minutes and slice.

Alternative preparation - Place pork in a roasting pan with a 1/4 cup of chicken stock and cover with foil. Place in a 400 degree oven and cook covered for 45 minutes and then brush with reserved teriyaki sauce and continue to cook uncovered for another 15-20 mins or until done.