1 (4-pound) beef tenderloin
1/2 cup low-sodium soy sauce, divided
2 teaspoons freshly ground pink peppercorns
2 teaspoons freshly ground green peppercorns
2 teaspoons freshly ground black peppercorns
2 teaspoons ground ginger
8 cloves garlic, minced
Vegetable cooking spray

Trim fat from tenderloin. Combine 2 tablespoons soy sauce and next 6 ingredients; stir well. Rub tenderloin with soy sauce mixture. Combine tenderloin and remaining 1/4 cup plus 2 tablespoons soy sauce in a large re-sealable plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.

Remove tenderloin from bag, reserving marinade. Fold under 3 to 4 inches of small end to help cook evenly. Place tenderloin on a broiler rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 degrees for 45 minutes or until meat thermometer registers 140 degrees (rare) or 160 degrees (medium), basting tenderloin frequently with reserved marinade. Place tenderloin on a large serving platter, and let stand 10 minutes before slicing.

Makes 14 Servings
Serving Size: 4-5 ounces