Low Carb Ginger Mustard Marinaded Pork Tenderloin

1.5 lb pork tenderloin
1/4 cup soy sauce
1 tsp Dijon mustard
1 clove garlic, minced
2 tsp fresh ginger root, grated
2 tsp coarse ground black pepper
* serve with sauteed shredded cabbage, optional

If pork tenderloin is in two parts, tie together with butchers string.
Put the soy sauce, mustard, garlic, and ginger in a large ziploc plastic bag and shake to mix.
Set the pork in the plastic bag and shake around to coat pork well.
Place the pork in the refrigerator for 4 to 8 hours (overnight is fine), turning plastic bag over several times to make sure pork is marinaded evenly.
To cook:  Remove the pork from bag, letting marinade drip off; set pork in dish and evenly sprinkle with black pepper.
Preheat grill or oven and cook until internal temperature of pork reaches 150 degrees.
Remove and let rest 5 to 10 minutes before slicing into thin slices to serve.
Will serve 4.
For a side dish, saute shredded cabbage (cole slaw) in hot skillet until just tender.  Sprinkle a touch of soy sauce in skillet and stir into cabbage to season.