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Teriyaki Pork Tenderloin
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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 until meat juices run clear and a meat
thermometer reads 160°. Sprinkle with pepper if desired.
Yield: 8 servings.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |