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.
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.
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. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. 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.
Originally published as Teriyaki & Ginger Pork Tenderloins in Simple & Delicious July/August 2009, p14

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