Tuesday, January 16, 2007

Pork Tenderloin Teriyaki

Adapted from The Fannie Farmer Cookbook, Twelfth Edition, Revised by Marion Cunningham with Jeri Laber

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

Pork Tenderloin Teriyaki
Adapted from The Fannie Farmer Cookbook, Twelfth Edition, Revised by Marion Cunningham with Jeri Laber

Serves 6

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

If you only cook 1 pork tenderloin, use the same amount of Teriyaki Sauce; do not halve it.

Mix together the soy sauce, garlic, pepper, honey, oil, and ginger until well blended. I do this directly in the dish I am going to marinate the tenderloins in, which is a small oval platter, but you can mix it in a jar or small bowl and pour it over the tenderloins.

I marinate the tenderloins at room temperature for about 40 minutes; no more than one hour.  If you refrigerate the tenderloins, you can marinate them a little longer, but I would not let them marinate more than 3 hours.  They should be at room temperature before cooking, so I find the 40 to 60 minutes at room temperature to be the easiest method.

Remove the tenderloins from the 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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