One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.
Laurie Colwin

Tuesday, January 16, 2007

Pork Tenderloin Teriyaki

Adapted from The Fannie Farmer Cookbook by Marion Cunningham

Serves 6

Carolyn discovered this recipe in the 12th edition of The Fannie Farmer Cookbook. It's delicious and easy, but for some reason was left out of the 13th Edition. I don't know why because it's definitely a keeper!

Pork Tenderloin Teriyaki

4 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon black pepper
2 teaspoons honey
2 tablespoons olive oil
1 teaspoon ground ginger
2 pork tenderloins

Mix together the soy sauce, garlic, pepper, honey, oil, and ginger until well blended. Pour over the tenderloins, and let them marinate.

The recipe calls for marinating for 1 hour at room temperature. If you refrigerate them, you can marinate them a little longer, but I would not let them marinate more than 3 hours and then they need to be at room temp before you cook them, so I find the one hour at room temperature to be the easiest.

Remove from marinade, and grill for about 20 minutes (more or less depending on the diameter of the tenderloins), turning to cook all around. Let sit about five minutes before slicing.

Can be served immediately, at room temperature, or cold.

Print recipe.

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