Thursday, January 8, 2009

Teriyaki Pork Tenderloin

Pork tenderloin can be really good for you (it is the other white meat, right?), but I find it hard to find tasty unusual recipes for it. All I ever see are loins coated in barbeque sauce or smothered in dijon. I searched the internet high and low and combined the best of about 5 recipes I found to come up with this baked Teriyaki Tenderloin. My husband is not a huge fan of pork, but loves this recipe.

Teriyaki Pork Tenderloin
3/4 lbs pork tenderloin, trimmed of fat and silver skin
5 Tbs Lite soy sauce
2 Tbs Olive Oil
2 garlic cloves, minced
1 tsp fresh grated ginger (I use the jarred stuff)
1 tsp freshly ground pepper
1 Tbs honey

Combine all ingredients except pork in a gallon size storage bag and combine well to create marinade. I stuff the bag into a tall cup so that I can use both hands for pouring/measuring (see picture). Add tenderloin to the bag and marinade at least 8 hours or overnight.

Preheat oven to 425. Line 11x7x2" pan (or closest available) with aluminium foil (don't forget this step or whoever is on dish duty will hate you). Place tenderloin in pan, reserving marinade. Bake, uncovered, for 25-35 minutes or until internal temp. reaches 160-170, remove from oven, then allow to rest for at least 5 minutes. Meanwhile, bring marinade to a rapid boil in a small saucepan. Reduce heat to low and simmer until reduced to a syrup consistency. Slice tenderloin and serve topped with marinade sauce.

One tenderloin serves 2-3 people, but the marinade can easily be used for 2 tenderloins (just a little less sauce to go around).

Nutrition Info for 1 serving of pork and marinade sauce: Calories: 330 g, Total Fat: 15.9 g (3.7 Sat, 1.4 Poly, 9.4 Mono), Carbs: 11.6 g, Fiber: .3 g


  1. This looks lovely - I bought a couple of pork tenderloins today!

    Welcome to the world of blogging. I don't update as often as others, but I forgive myself.

    Happy cooking!

  2. Made this for Easter. Turned out fab-u-lous!