TERIYAKI PORK TENDERLOIN
1 whole pork tenderloin
2 tablespoons sliced green onions
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
1 clove garlic, minced
1/2 cup reduced sodium soy sauce
1/4 cup dry sherry
Combine all ingredients in a self-sealing bag; mix well and seal bag. Let rest at room temperature for 20-30 minutes (or overnight in the refrigerator).
WHEN READY TO COOK:
Preheat oven to 450 degrees F.
Remove tenderloin from marinade, discarding leftover marinade.
Roast tenderloin in shallow pan in a 450 degree F oven for 20-25 minutes, until meat thermometer inserted in thickest part reads 155-160 degrees F. Remove from oven and let tenderloin rest for 5-10 minutes before slicing to serve.
ALTERNATE PREPARATION:
Grill tenderloin for 50-60 minutes over indirect heat, until proper temperature is reached.
Servings: 4
Source: Savannah Morning News, 1/28/98
1 whole pork tenderloin
2 tablespoons sliced green onions
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
1 clove garlic, minced
1/2 cup reduced sodium soy sauce
1/4 cup dry sherry
Combine all ingredients in a self-sealing bag; mix well and seal bag. Let rest at room temperature for 20-30 minutes (or overnight in the refrigerator).
WHEN READY TO COOK:
Preheat oven to 450 degrees F.
Remove tenderloin from marinade, discarding leftover marinade.
Roast tenderloin in shallow pan in a 450 degree F oven for 20-25 minutes, until meat thermometer inserted in thickest part reads 155-160 degrees F. Remove from oven and let tenderloin rest for 5-10 minutes before slicing to serve.
ALTERNATE PREPARATION:
Grill tenderloin for 50-60 minutes over indirect heat, until proper temperature is reached.
Servings: 4
Source: Savannah Morning News, 1/28/98
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