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Teriyaki Pork Tenderloin

1/2 cup soy sauce
1/4 cup olive or vegetable oil
4 teaspoons brown sugar
2 teaspoons ground ginger
1 teaspoon pepper
2 garlic cloves, minced
4 pork tenderloin (3/4 to 1 pound each)
Coarsely ground pepper, optional

In a large resealable plastic bag, combine the first six ingredients;
add pork. Seal bag and turn to coat; refrigerate for 4 hours, turning
occasionally. Drain and discard marinade. Grill the tenderloins,
covered, over indirect medium heat for 8-9 minutes on each side or

Printed from tasteofhome.com Oct 10, 2008

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Teriyaki Pork Tenderloin cont.

until meat juices run clear and a meat thermometer reads 160°.
Sprinkle with pepper if desired.

Yield: 8 servings.