Thursday, February 19, 2009

Teriyaki Pork Tenderloin

I had a whole pork tenderloin thawing in the fridge today and wanted to do something different with it. We usually do our tenderloins with a Cajun rub and serve it with beans and rice. Tonight I was in the mood for something Asian-inspired, but couldn't find quite what I was looking for. I decided to find a teriyaki sauce recipe and go from there. The only change I made to the original was to omit the ginger, as we're not big fans and don't keep any on hand. This was one of our "throw together" meals, served with leftover rice and some frozen broccoli, but we'll definitely be making it again. The pork was unbelievably tender, even for a tenderloin, and the teriyaki sauce was delicious.

Teriyaki Pork Tenderloin
  • 1/4 cup soy sauce
  • 1 cup water
  • 3 tablespoons brown sugar
  • 1 minced garlic clove
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • pork tenderloin, approximately 1 pound, cut into 1 inch thick medallions

Combine the 1 cup of water, soy sauce, brown sugar and garlic in a small sauce pan. Bring to a boil, stirring constantly. Dissolve the cornstarch into the 1/4 cup cold water and add to saucepan. Stir constantly and allow the sauce to thicken. Pour half of the mixture over pork medallions in a container and allow to marinate for at least 30 minutes. Over medium heat, cook the pork for approximately 5 minutes on each side. Transfer to an oven safe dish and cook in a 350 degree oven for 15 minutes, or until it reads done on a meat thermometer. Serve topped with remaining sauce.


Molly Jean said...

This looks really good. I'm definitely going to give this a whirl sometime soon!

Joelen said...

This looks like an easy yet flavorful recipe for the sauce! Thanks for sharing!

Melissa said...

Thank you for sharing this recipe. My husband has gotten tired of chicken & the doctor has him on a no red meat diet. My mother always cooked pork tenderloin in the oven and sliced it. This was something different & we loved it!!!!!!!