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The other day when I was at the store, I saw a pork tenderloin. It was on sale ($1.99 per pound), so I decided to buy a 3 pound piece. I really wasn't sure what to expect, so I was very pleased when I cut into this and it was very moist and succulent. I like the teriyaki flavor -- and I like the idea that this recipe has lots of variations, depending on your tastes and desires at the time.
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Ingredients
2 (1.5 pound) pork tenderloins
1 cup soy sauce
6 tablespoons olive oil (divided - 4 for marinade, 2 for browning)
2 garlic cloves, minced
2 teaspoons brown sugar
1 teaspoon ground ginger
1 teaspoon ground pepper
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Cooking Directions
Combine the first six ingredients; Place pork in a large ziplock bag and add the marinade. Seal bag and turn to coat; refrigerate overnight.
Heat oven to 425 degrees. Drain and discard marinade. Truss the tenderloins.
Add 2 tablespoons of olive oil to a pan and bring to high heat. Sear the tenderloin on all 4 sides, then place them in a coated baking pan.
Bake, uncovered, for 25-35 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing.
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Add soy sauce, olive oil, garlic, brown sugar, ginger and pepper to mixing bowl
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Mix
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2 (1.5 pound) pork tenderloins
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Combine in zip lock bag Fully coat Marinade overnight.
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Discard marinade
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Truss
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Sear in hot oil (I used the oil afterwards for the okra)
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Place seared tenderloin in coated baking dish
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Bake at 425 degrees for 25-35 minutes (160 degrees)
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Allow to rest for 5 minutes
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Untruss (not even sure if that's a word). Then slice.
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Serve
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Teriyaki Pork Tenderloin
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