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Marinated Teriyaki Pork Tenderloin

 Marinated Teriyaki Pork Tenderloin
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.
6 ServingsPrep: 10 min. + marinating Bake: 25 min.


  • 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)


  • 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.
  • 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.
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.

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Marinated Teriyaki Pork Tenderloin (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.