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Pork Tenderloin Teriyaki


2 pork tenderloins (about 9 oz each)
2 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon finely chopped ginger root
1 tablespoon vegetable oil
1 teaspoon granulated sugar
1 clove garlic; minced

Place pork in plastic bag. Combine soy sauce, sherry, ginger, oil, sugar and garlic; mix well. Pour into bag over pork; refrigerate for at least 2 hours or overnight.

Remove pork from marinade, reserving marinade. Place on greased grill over medium-hot coals or at medium-high setting; grill for 18 to 25 minutes or until meat thermometer registers 160 F for medium or 170 F for well done, turning occasionally and brushing with marinade during last 10 minutes. Remove from grill; tent with foil and let stand for 5 minutes. Slice diagonally into thin slices.

Serve with Grilled Vegetable Salad.

Yield: 6 servings




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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