Like I mentioned in the last post, I had a huge pork tenderloin. I cut it in half and made one half with a spice rub. The second half was prepared with a teriyaki marinade. Of the two, I thought I’d like the teriyaki one better. Although we all liked it, three out of four of us liked the spice-rub recipe better. Having said that, the teriyaki marinade was still nummy enough to share!
My friend shared this recipe with me. Imagine my surprise when I found out it was from one of my favorite sites, 100 Days of Real Food!
The leftovers are great on their own or in a sandwich!
- 1 1/2 lbs pork tenderloin
- 1/2 c low sodium soy or tamari sauce
- 1/2 c cilantro, chopped
- 2 tbsp fresh ginger (I used dried ground ginger)
- 2 tbsp toasted sesame oil
- 2 tbsp white wine vinegar
- 6 cloves garlic, minced
- 1/4 c water, optional (I didn’t use it)
- Preheat the oven to 375 if you’ll be roasting the tenderloin. If you’ll be grilling, start your grill!
- Line a baking sheet with foil if you’ll be roasting the tenderloin. Otherwise, skip this step!
- Mix together all of the ingredients except for the pork tenderloin and water. Withhold the water until you see if the marinade covers all of the meat.
- Place the tenderloin in a fairly small container so that the marinade will cover the meat. I’ve used a resealable bag for this step. If the marinade doesn’t cover the meat, add some water until it does. Don’t exceed 1/4 c water as you’ll dilute the marinade.
- Marinate in the refrigerator for 30-60 minutes.
- Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Add pork. Turn it every so often until it’s brown on all sides. The goal is to sear the meat so the juices stay inside the tenderloin. You can do this on the grill, too.
- Transfer the pork to the foil-lined baking sheet (for roasting) or grill (for grilling).
- Roast until cooked through (about 20-30 minutes depending on the thickness of your tenderloin). Meat thermometer should show 155 degree internal temperature.
- Let it rest for about 5 minutes before cutting.
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