The marinade for this tender pork entree is so good that it's hard to believe it calls for only three ingredients. You can easily double or triple the recipe to accommodate larger gatherings without much effort.
- 1/2 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons ketchup
- 1 pork tenderloin (1 pound)
- In a large resealable plastic bag, combine the soy sauce, sugar and ketchup. Add the pork tenderloin; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
- Drain and discard marinade. Place pork in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 425° for 35-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 4 servings.
Originally published as Teriyaki Tenderloin in Quick Cooking March/April 2004, p31
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Teriyaki Tenderloin
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review