This simple and healthy marinade turns out a very tender meat: Teriyaki Pork Tenderloin
Pork tenderloin is the cut of pork that I stick with the most since I’ve destroyed every pork chop I’ve ever made. If you use a remote thermometer (the kind where a little wand gets stuck inside the meat and the temperature recording device sits outside your oven- like this one), pork tenderloin comes out perfect every time.
This was an excellent, healthy dinner (tender pork & all) that my whole family enjoyed from Ellie Krieger’s Cookbook: The Food You Crave. I’ve mentioned this cookbook before… it’s TOTALLY worth getting. Every recipe I’ve tried has been a keeper.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Teriyaki Pork Tenderloin
- 1/4 cup low-sodium soy sauce
- 2 tablespoons dark brown sugar, firmly packed
- 2 tablespoons dry sherry
- 2 tablespoons rice vinegar
- 2 teaspoons garlic, minced
- 1 teaspoon fresh ginger, finely grated
- 1/4 teaspoon red pepper flakes
- 1 1/4 pounds pork tenderloin, trimmed of all visible fat and silverskin
- Combine all marinade ingredients in a small bowl, stirring until sugar dissolves.
- Put teriyaki marinade and pork in a sealable plastic zip bag. Seal the bag and marinate the pork in the refrigerator, turning once, for at least 30 minutes or up to 4 hours.
- Preheat the broiler. Remove the pork from the marinade and discard the marinade. Place pork on roasting pan and broil until an instant-read meat thermometer inserted into the thickest part registers 155 degrees F., about 15 minutes, turning once. Let rest for 10 minutes before slicing.
- If you're preparing this recipe as GLUTEN FREE, just be sure to use a brand of soy sauce that is designated as GF.
- Nutritional Information per serving (Serving size: 1/4 of the tenderloin)
- Calories: 252, Fat: 8g, Saturated Fat: 2.5g, Fiber: 0g, Protein: 31g, Cholesterol: 94mg, Carbohydrates: 12g
- Weight Watchers POINTS per serving: SmartPoints: 4, Points Plus: 6 Old Points Program: 6