Teriyaki & Ginger Pork Tenderloins Recipe

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Teriyaki & Ginger Pork Tenderloins Recipe
Teriyaki & Ginger Pork Tenderloins Recipe photo by Taste of Home
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Teriyaki & Ginger Pork Tenderloins Recipe

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Our Test Kitchen pros whipped up this recipe for pork that comes together in a snap and tastes terrific. Enjoy! Simple & Delicious Test Kitchen
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min.

Ingredients

  • 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

Directions

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.
Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-35 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with reserved marinade. Yield: 5 servings.
Originally published as Teriyaki & Ginger Pork Tenderloins in Simple & Delicious July/August 2009, p14

Nutritional Facts

5 ounce-weight: 332 calories, 16g fat (4g saturated fat), 101mg cholesterol, 524mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 37g protein.

  • 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
  1. 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.
  2. Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-35 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with reserved marinade. Yield: 5 servings.
Originally published as Teriyaki & Ginger Pork Tenderloins in Simple & Delicious July/August 2009, p14

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