4 Points Plus Teriyaki Pork Recipes

TERIYAKI PORK

Steps:

• In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm., In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired.

TERIYAKI PORK TENDERLOIN

Steps:

• If making homemade sauce, combine teriyaki sauce ingredients in a small bowl. Add half of the teriyaki sauce to the pork tenderloin (refrigerate the remaining sauce to thicken for serving).
• Marinate the pork for 30 minutes or up to 4 hours. Remove tenderloin from the marinade and discard the marinade.
• Preheat oven to 450°F. Line a baking sheet with foil. Cook tenderloin 17-20 minutes or until a thermometer reads an internal temperature of 145° F.
• While pork is cooking, combine reserved sauce with 3 tablespoons water in a small saucepan and bring to a simmer.
• Combine 1 tablespoon cornstarch with 1 tablespoon water and add to simmering sauce a bit at a time to thicken. You may not need all of the cornstarch mixture.
• Remove pork from the oven and allow to rest at least 5 minutes before slicing.
• Drizzle pork with thickened sauce and garnish with green onions and sesame seeds.

BAKED TERIYAKI PORK & VEGGIES

Steps:

• Preheat oven to 375°. Line a 15x10x1-in. pan with foil; add broccoli and carrots. Toss with olive oil, ginger, pepper and salt; spread out into a single layer. , Place pork chops on top of vegetables; drizzle with teriyaki sauce. Bake until a thermometer inserted in pork reads 145°, about 30 minutes. If desired, preheat broiler; broil chops and vegetables 2-4 in. from heat until browned, 1-2 minutes. Top with sesame seeds if desired.

PORK TERIYAKI

Steps:

• In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat., In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. ,

PORK TENDERLOIN STIR FRY WITH TERIYAKI SAUCE

Steps:

• For the teriyaki sauce: Combine all ingredients except cornstarch in a small pot and bring to low boil, then reduce heat. Whisk together the cornstarch in a few tablespoons water in a small bowl, then add to sauce to thicken to coat spoon. Remove from heat.
• For the stir-fry: Place meat in freezer for a few minutes to firm, then trim as needed and halve the tenderloin lengthwise. Press into an even layer and thinly slice meat on bias resulting in thin and uniform strips of pork. Pat meat dry and season.
• Heat a large skillet over high heat with oil to coat. When oil smokes and ripples, add pork in 2 batches if necessary to avoid crowding, then cook, stirring occasionally, until browned in places and crispy at edges; remove to plate and repeat if necessary.
• Add a bit more oil if pan looks dry and stir-fry the leeks 1 to 2 minutes, then add garlic and peppers and add meat, broccolini, if using, and pour over 2/3 cup teriyaki sauce to combine.
• Serve the teriyaki stir-fry with rice and garnishes of choice.

4 POINTS PLUS - TERIYAKI PORK

Steps:

• Spray a large nonstick skillet with spray and set over medium-high heat.
• Add the prok and cook until browned on all sides, about 6 minute
• Transfer the pork to a 5-6 quart slow cooker.
• Combine the soy sauce, ginger, garlic, vinegar, brown sugar, and cornstarch in a small bowl; pour over the pork.
• Cook, covered, until fork tender (3-4 hrs on high or 6-8 hrs on low).
• Transfer to cutting board and cut into 8 slices.
• Serve with sprinkled scallions.
• 4 Points Plus yields 2 slices pork and 2 tbsp sauce.

WEIGHT WATCHERS GRILLED PORK TERIYAKI (4 POINTS PER SERVING)

Steps:

• Place pork in a large heavy-duty, ziplock baggie.
• Combine soy sauce and next 5 ingreds.Pour over pork. Seal bag; marinate in Fridge for 8 hours or overnight, turning bag occasionally.
• Remove pork from marinade, discarding marinade.
• Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400º) Place pork on rack; grill, covered, 25-30 mins.or until meat thermometer inserted in thickest portion of pork registers 160º, turning occasionally.

TERIYAKI PORK ROAST

Steps:

• In a greased 3-qt. slow cooker, combine the first 7 ingredients. Add roast and turn to coat. Cover and cook on low for 7-8 hours or until meat is tender. , Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Transfer juices to a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with meat.

TERIYAKI PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally., Drain and discard marinade. Grill the tenderloins, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Sprinkle with pepper if desired.