Serves: 6
1. Make Teriyaki Marinade in small bowl.
2. Fold thin end of each pork tenderloin under so that pork is an even thickness secure with toothpicks. Place pork in resealable plastic food-storage bag or shallow glass or plastic dish. Pour marinade over pork turn pork to coat with marinade. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning pork occasionally.
3. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat.
4. Remove pork from marinade reserve marinade. Cover and grill pork over drip pan and 4 to 5 inches from medium heat 25 to 30 minutes, brushing occasionally with marinade and turning once, until pork is slightly pink in center. Discard any remaining marinade.
5. Remove toothpicks. To serve, cut pork across grain into thin slices.
NUTRITION FACTS: 1 Serving: Calories 160 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 70mg Sodium 5mg Carbohydrate 1g (Dietary Fiber 0g) Protein 25g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 8% DIET EXCHANGES: 4 Very Lean Meat 1/2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Teriyaki Pork Tenderloins recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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