Teriyaki and Ginger Pork Tenderloins

By á-6416

5oz cooked pork with about 1 Tbs reserved marinade

Cal 332
fat 16 (sat 4)
chol 101
sod 524
carb 8
trace fiber
prot 37

Ingredients

• 1/2 cup reduced sodium teriyaki sauce
• 1/3 cup olive oil
• 4 tsp brown sugar
• 2 pork tenderloins
• 2 tsp minced fresh gingerroot
• 3/4 tsp pepper

Preparation

Step 1

In a small bowl, whisk the teriyaki sauce, oil and brown sugar. Pour 1/2 cup marinade into large resealable plastic bag; add the pork, ginger and pepper. Seal bag and refrigerate for 4hr. Cover and refrigerate the remaining marinade.

Drain and discard marinade. Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack.

Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill pork, covered, over indirect medium hot heat for 25-35min or until a meat thermometer reads 160. Let stand for 10min before slicing. Serve with reserved marinade.