Teriyaki Pork Tenderloin

Name: Teriyaki Pork Tenderloin
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 3
Cuisine: Japanese, Asian
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 Japanese recipe you are searching for. One serving contains 250 calories, 32g of protein, and 10g of fat. For $1.41 per serving, you get a main course that serves 3. If you have ginger, canolan oil, sherry, and a few other ingredients on hand, you can make it. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert. 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.

Instructions

Watch how to make this recipe.

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

Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. 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 Sur de los Andes Malbec with a 4.9 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.