Teriyaki Pork Tenderloin

Name: Teriyaki Pork Tenderloin
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 1 Tbsp brown sugar; 1 Tbsp canola oil; 1 Tbsp dry sherry; 1 teaspoons finely grated fresh ginger; 1 garlic clove, crushed with a garlic press or minced; 2 Tbsps low-sodium soy sauce; 454 grams pork tenderloin; 1 pinch Pinch red pepper flakes; 1 Tbsp rice vinegar

Teriyaki Pork Tenderloin might be just the main course you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 24g of protein, 8g of fat, and a total of 188 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 55 minutes. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of Japanese cuisine. Head to the store and pick up pepper flakes, pork tenderloin, soy sauce, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves.

Ingredients you will need

Red Pepper Flakes

Soy Sauce

Vinegar

Garlic

Ginger

Sherry

Sugar

Cooking Oil

Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.

Ingredients you will need

Pork

Equipment you will use

Ziploc Bags

Preheat the broiler.

Equipment you will use

Broiler

Place the pork on a roasting pan and broil for 15 minutes, turning once.

Ingredients you will need

Pork

Equipment you will use

Roasting Pan

Equipment

Ziploc Bags

Broiler

Roasting Pan

Ingredients

Servings:

1Tbsp

brown sugar 1Tbsp

canola oil 1Tbsp

dry sherry 1teaspoons

finely grated fresh ginger 1

garlic clove, crushed with a garlic press or minced 2Tbsps

low-sodium soy sauce 454grams

pork tenderloin 1pinch

Pinch red pepper flakes 1Tbsp

rice vinegar

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. The Durigutti Familia Malbec with a 4.5 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.