Teriyaki Ginger Pork Tenderloin Recipes

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.

TERIYAKI PORK TENDERLOIN

Steps:

• Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
• Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.

TERIYAKI GINGER PORK TENDERLOIN

Steps:

• Trim visible fat from pork.
• Slice tenderloin into 1/2 inch thick slices.
• Flatten slices with palm of hand.
• Spray a large nonstick skillet with nonstick cooking spray; place skillet over medium-high heat until hot.
• Add pork; cook 3 minutes on each side or until browned.
• Mix together teriyaki sauce and remaining ingredients; stir to blend well.
• Add to skillet; bring to a boil; lower heat and simmer 3 minutes.
• Remove pork from skillet; spoon sauce over pork.

MARINATED 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 8 hours or overnight., Drain and discard marinade. Place the tenderloins in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 25-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with pan drippings.