Thursday, October 13, 2011

Teriyaki Pork Tenderloin

I get so tired of finding 1,001 chicken recipes. So, every now and then I like to live on the wild side and make pork. Pork… the other white meat. This recipe is simple and delicious. What more can you ask for? Oh yeah, it’s also tender and makes delicious teriyaki pork sandwiches the next day. That is, if you have any leftovers.

Teriyaki Pork Tenderloin
Serve 3 to 4

2 tablespoons low-sodium soy sauce
1 tablespoon canola oil
1 tablespoon brown sugar
1 tablespoon dry sherry
1 tablespoon rice vinegar
1 garlic clove, crushed with a garlic press or minced
1/2 teaspoon finely grated fresh ginger
Pinch red pepper flakes
1 pound pork tenderloin

Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.

Preheat the broiler. Place the pork on a roasting pan and broil for 15-20 minutes, turning once.

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