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Teriyaki & Ginger Pork Tenderloins

 Teriyaki & Ginger Pork Tenderloins
Our Test Kitchen pros whipped up this recipe for pork that comes together in a snap and tastes terrific. Enjoy! Simple & Delicious Test Kitchen
5 ServingsPrep: 10 min. + marinating Grill: 20 min.


  • 1/2 cup reduced-sodium teriyaki sauce
  • 1/3 cup olive oil
  • 4 teaspoons brown sugar
  • 2 pork tenderloins (1 pound each)
  • 2 teaspoons minced fresh gingerroot
  • 3/4 teaspoon pepper


  • In a small bowl, whisk the teriyaki sauce, oil and brown sugar. Pour
  • 1/2 cup marinade into a large resealable plastic bag; add the pork,
  • ginger and pepper. Seal bag and turn to coat; refrigerate for 4
  • hours. Cover and refrigerate remaining marinade.
  • Drain and discard marinade. Moisten a paper towel with cooking oil;
  • using long-handled tongs, lightly coat the grill rack.
  • Prepare grill for indirect heat, using a drip pan. Place pork over
  • drip pan and grill pork, covered, over indirect medium-hot heat for
  • 20-27 minutes or until a thermometer reads 145°. Let stand for
  • 10 minutes before slicing. Serve with reserved marinade. Yield: 5
  • servings.
Nutritional Facts: 5 ounces cooked pork with about 1 tablespoon reserved marinade equals 332 calories, 16 g fat (4 g saturated fat), 101 mg cholesterol, 524 mg sodium,

2 of 2

Teriyaki & Ginger Pork Tenderloins (continued)

Nutritional Facts: 8 g carbohydrate, trace fiber, 37 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.