- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Teriyaki Tenderloin
"I have used this marinade and method with venison tenderloin with good results."
"Wonderful adding marmalade jelly and brown sugar next time."
"This is good but was actually looking for something for a 5 pound pork tenderloin recipe. Most all are for one pound, and guessing I should consult my cookbook instead. :)"
"This was so easy and so very good, and so moist, I really loved it and so did my family, added it to my recipe box!"
"This was absolutely delicious and so easy. Now to just find the perfect side dish."