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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (307g) Recipe makes 6 servings |
||
| Calories 361 | ||
| Calories from Fat 58 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 9% | |
| Saturated Fat 2.2g | 11% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 4096mg | 170% | |
| Potassium 782mg | 22% | |
| Total Carbohydrate 43.8g | 14% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 36.8g | ||
| Protein 31.4g | 62% | |
Teriyaki Tenderloin
By: LondonKarma
Apr 7, 2006
Another scrumptious pork tenderloin recipe that is so easy and so delicious! Plan ahead. Must marinate for 8 hours. Award winner in a recipe contest.
SERVES 6
Ingredients
- 1 1/2 cups soy sauce
- 1 cup apple cider vinegar
- 1 cup light brown sugar
- 5 tablespoons ground ginger
- 3 garlic cloves, crushed
- 1 cup water
- 1 1/2 lbs pork tenderloins
Directions
1
Combine all ingredients except pork to make marinade.2
Place pork in a sealable plastic bag, add marinade, seal and toss to coat.3
Marinate in refrigerator 8 hours or overnight.4
Cook pork on preheated grill for about 12 minutes on each side, or until internal temperature reaches 160 degrees (medium well) basting with marinade.5
NOTE: If any leftover marinade is to be served as a sauce, if first must be boiled 10 minutes in a pan.6
Remove meat from grill and let rest 10 minutes. Slice and serve.
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- Course > Main Dish
- Main Ingredient > Meat > Pork > Loins
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Featured Reviews for This Recipe
From: djrcossey
On Jan 1, 2009
The apple cider vinegar was so overwhelming it ruined my entire pork roast. I hate to give bad reviews but I made exactly as written and and it turned out horribly. Sorry.
From: TOOLBELT DIVA
On Jul 3, 2007
Most excellent flavour. There was sufficient marinade to cover 2 pork tenderloin in a tightly sealed plastic container. Marinating for the full time, per recipe, is essential to allow flavours to penetrate the meat. I changed nothing, because I never mess around with someone else's recipe. I followed your suggestion, chef, and boiled down the marinade to use for added sauce. Thanks very much for posting this award winner; it worked for me.
From: mjcush
On Feb 8, 2007
This was a special way to cook the tenderloin. We had it with Geema's Warm Red Cabbage Sald #53025 and the combination was incredible!
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