Teriyaki Pork Tenderloin
Why I Love This Recipe
Can substitute chicken, beef or shellfish.
*my substitutions that worked just fine
NOTES : Let the tenderloin sit in the roasting pan in its marinade for up to 48 hours. Then simply roast in the oven, slice, and serve. This same marinade also enhances shrimp, chicken, scallops, or beef.
Ingredients You'll Need
1 tablespoon grated fresh ginger or *1/2 teaspoon dried ground ginger
2 cloves garlic minced
2 green onions chopped or *1/4 cup minced onion
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar or *red wine or regular vinegar
1/2 tablespoon Asian sesame oil or *olive oil
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 tablespoon water
2 pounds pork tenderloin (2 tenderloins)
2 tablespoons toasted sesame seed
Stir together ginger, garlic, green onions, soy sauce, honey,rice-wine vinegar, oils, cornstarch, and the water.
Whisk until smooth.
Trim any fat from pork tenderloins and place pork in a shallow roasting pan.
Pour marinade over pork and marinate 1 hour to 2 days in the refrigerator.
Do not marinate the chicken or shellfish for longer than 2 hours.
From time to time, turn pork tenderloins to be sure they marinate evenly.
About 1 hour before serving, preheat oven to 350 degrees F.
Drain off marinade and sprinkle pork with toasted sesame seed.
Cook until medium (40 to 45 minutes; about 140 degrees F on an instant read thermometer).
To serve, slice pork thinly across grain of meat.