Prep 36 mins
Cook 30 mins
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.
- 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
- 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).
- Preheat oven to 450 degrees Fahrenheit.
- Remove tenderloin from marinade, discarding leftover marinade.
- 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.
- Remove from oven and let tenderloin rest for 5-10 minutes before slicing.
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.
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.
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.