Teriyaki Pork Tenderloin

SUBMITTED BY: Kristen Croke PHOTO BY: artgrrl

"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."

PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

5 tablespoons low-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 (1 pound) pork tenderloins

READ REVIEWS (63)

DIRECTIONS

In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with pan drippings.

Nutritional Analysis: 4 ounces cooked pork equals 217 calories, 8 g fat (2 g saturated fat), 91 mg cholesterol, 317 mg sodium, 2 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 4 lean meat.

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REVIEWS

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Reviewed on Nov. 14, 2006 by MICHROS

Wow! This was a great recipe! Found it at the last minute so I only marinated my pork tenderloin for an hour. It was fantastic! My 10 year old son actually had three helpings. My pork tenderloin is always tender but this was out of this world tender. Can't wait to make it again and have it marinate for the full 8 hours and see how it is. Wouldn't change a thing to the recipe.

10 users found this review helpful

Reviewed on Nov. 26, 2006 by Allison

MMMMMMMM so juicy. I keep trying different pork recipes in search of the one. This is pretty close! I did add a little more brown sugar because I felt like it needed some more sweetness. Cooked one in the oven (froze the other) on a rimmed baking sheet for 25 minutes. The marinade caramelized nicely, flipped tenderloin over half way through cooking and let it rest for a while before slicing. Really easy dish, great with a simple salad.

9 users found this review helpful

Reviewed on Jan. 20, 2008 by Alexandra W

Wow - this turned out so tender. I increased the marinade by 50% and also added a tablespoon of honey. The tenderloin marinated over night. Instead of discarding the marinade, I boiled it and added chicken broth and corn starch to thicken. Will definitely make again!

6 users found this review helpful

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