Mix salad dressing mix, vinegar and teriyaki sauce in cruet. Shake well. Add oil; shake vigorously until well blended. Pour 1/2 cup of the dressing over meat in shallow dish or zipper-style plastic bag; cover. Refrigerate 2 hours to marinate. Drain. Discard marinade. Place meat on rack in roasting pan. Add enough water to bottom of pan to measure 1/4-inch. (Do not have meat touching water.) Bake at 425°F for 35 to 45 minutes or until meat reaches 170°F. Serve with remaining dressing, heated. Makes 8 servings.