Teriyaki & Ginger Pork Tenderloins

Name: Teriyaki & Ginger Pork Tenderloins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Asian
Ingredients: 4 teaspoons brown sugar; 2 teaspoons minced fresh gingerroot; 79 milliliters olive oil; 1 teaspoons pepper; 907 grams pork tenderloins each); 118 milliliters reduced-sodium teriyaki sauce

Teriyaki & Ginger Pork Tenderloins

You can never have too many main course recipes, so give Teriyaki & Ginger Pork Tenderloins a try. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 5. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 384 calories, 39g of protein, and 21g of fat per serving. If you have brown sugar, pork tenderloins, pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Japanese cuisine.

Instructions

In a small bowl, whisk the teriyaki sauce, oil and brown sugar.

Ingredients you will need

Teriyaki Sauce

Brown Sugar

Cooking Oil

Equipment you will use

Whisk

Bowl

Pour 1/2 cup marinade into a large resealable plastic bag; add the pork, ginger and pepper. Seal bag and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade.

Ingredients you will need

Marinade

Ginger

Pepper

Pork

Equipment you will use

Ziploc Bags

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

Ingredients you will need

Cooking Oil

Marinade

Equipment you will use

Paper Towels

Grill

Tongs

Prepare grill for indirect heat, using a drip pan.

Equipment you will use

Grill

Frying Pan

Place pork over drip pan and grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Grill

Frying Pan

Let stand for 10 minutes before slicing.

Serve with reserved marinade.

Ingredients you will need

Marinade

Equipment

Ingredients

Servings:

4teaspoons

brown sugar 2teaspoons

minced fresh gingerroot 79milliliters

olive oil 1teaspoons

pepper 907grams

pork tenderloins each)118milliliters

reduced-sodium teriyaki sauce

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Sur de los Andes Malbec. It has 4.9 out of 5 stars and a bottle costs about 10 dollars.

Sur de los Andes Malbec

A juicy Malbec with lively acidity backing the raspberry, blackberry and plum notes woven with soft tannins and spice-tinged finish. All the grapes are double sorted upon arrival to the winery. All fermentations take place naturally with native yeasts. Fermentation takes 20 days with 2 days of cold maceration, at temperatures between 24-27 Celsius to achieve the most complexity. The wine then goes through 100% Malolactic Fermentation and is aged in older oak casks.