Teriyaki Pork Tenderloin

Submitted by KateL

"Entered for safe-keeping, from "Best Loved Chinese Recipes and More" by Favorite Brand Name. This is U.S. family-style cooking. From National Pork Producers Council."

 

• Ready In: 1hr 6mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 whole pork tenderloin
• 1⁄2 cup reduced sodium soy sauce
• 1⁄4 cup dry sherry
• 2 tablespoons sliced green onions
• 1 tablespoon brown sugar
• 1 tablespoon grated fresh ginger or 1/2 teaspoon ground ginger
• 1 garlic clove, minced

directions

1. Combine all ingredients in self-sealing bag; seal bag and mix well. Let rest at room temperature for 20-30 minutes (or overnight in the refrigerator).
2. Preheat oven to 450 degrees Fahrenheit.
3. Remove tenderloin from marinade, discarding leftover marinade.
4. Roast tenderloin in shallow pan in oven for 20-25 minutes, until meat thermometer inserted in thickest part reads 155 degrees to 160 degrees Fahrenheit.
5. Remove from oven and let tenderloin rest for 5-10 minutes before slicing.

Reviews

[Ceezie]

For some reason I thought this was a crockpot recipe. I put the tenderloin in the crockpot and when almost cooked I added the sauce ingredients letting it cook another hour. I then chopped the tenderloin and added it along with the sauce to asian vegetables and then cooked that for 6 minutes until the veggies were cooked. I did add a bit of spicy chili sauce. We served that over sticky rice. It was good - not what I would call teriyaki flavor but good.

 

[FlyingCook]

This made for a very moist, tasty pork tenderloin. Made exactly as written. I used the marinade recipe to make a sauce that I spooned over the sliced pork and everyone loved it. Will definitely make again.

 

[Baby Kato]

This was a great teriyaki pork tenderloin Kate. We really enjoyed this salty, sweet, spicy, savory treat. It was cooked perfectly and had a lovely flavor. Thanks for sharing your recipe.

 

[Lavender Lynn]

Delicious pork tenderloin, served like but flavored unlike traditional Chinese barbecued pork. Sweet, somewhat salty, and a great match with Recipe#329985. Made for Photo Tag, March 2009.