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Teriyaki Pork Tenderloin

By: Kristen Croke

"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."

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18,603 Saves

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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

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.

Footnotes

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.