Marinated Teriyaki Pork Tenderloin Recipe

4.5 1 3
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Marinated Teriyaki Pork Tenderloin Recipe

Read Reviews
4.5 1 3
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 25 min.

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)

Directions

In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate 8 hours or overnight.
Drain and discard marinade. Place meat 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°. Transfer to a serving platter. 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 ounce-weight: 217 calories, 8g fat (2g saturated fat), 91mg cholesterol, 317mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat.

  • 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)
  1. In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate 8 hours or overnight.
  2. Drain and discard marinade. Place meat 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°. Transfer to a serving platter. 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

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dieter's mom User ID: 3847129 63176
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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