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Marinated Teriyaki Pork Tenderloin Recipe

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4.67 1
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In Hanover, Massachusetts, Kristen Croke relies on a handful of ingredients for this moist and tender main course. "When there are just two of us for dinner, I prepare one tenderloin and marinate the other in the freezer for later use," she explains.
TOTAL TIME: Prep: 10 min. + marinating Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 5 tablespoons reduced-sodium soy sauce
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon coarsely ground pepper
  • 2 pork tenderloins (about 1 pound each)

Nutritional Facts

4 ounces cooked pork equals 217 calories, 8 g fat (2 g saturated fat), 91 mg cholesterol, 317 mg sodium, 2 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 4 lean meat.

Directions

  1. In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 25-35 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with pan drippings. Yield: 6 servings.
Originally published as Teriyaki Pork Tenderloin in Light & Tasty April/May 2005, p43

Nutritional Facts

4 ounces cooked pork equals 217 calories, 8 g fat (2 g saturated fat), 91 mg cholesterol, 317 mg sodium, 2 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 4 lean meat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Marinated Teriyaki Pork Tenderloin(1)

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MY REVIEW
Reviewed Apr. 30, 2012

This recipe is so easy to make & so quick. AND it tastes really, really great. I didn't change anything about it and my husband & I used the leftovers for sandwiches.

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