Serves: 6
Total Calories: 33
Fold thin end of each pork tenderloin under so pork is an even thickness secure with toothpicks. Mix Peppery Teriyaki Marinade in shallow nonmetal dish or heavy-duty resealable plastic bag. Add pork, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 8 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. 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. Remove toothpicks. To serve, cut pork across grain into thin slices.
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Peppery Teriyaki Marinade
1/4 cup soy sauce
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 teaspoon packed brown sugar
1/4 teaspoon coarsely ground pepper
1 clove garlic, finely chopped
Mix all ingredients.
1 Serving: Calories 175 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 70mg Sodium 740mg Carbohydrate 2g (Dietary Fiber 0g) Protein 26g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 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 Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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