Teriyaki Pork Tenderloin (Not yet rated)
Submitted by grillman
Pork tenderlion, marinated in a Japanese style teryaki sauce
Cal: 134 Fat: 5g Carbs: 3g Protein: 16g Fiber: 0g
More Nutrition...
More Nutrition...
Original recipe serves 6
Directions
Combine soy sauce, garlic, olive oil, brown sugar, ginger and pepper in a resealable plastic bag.
Add the pork tenderloin. Seal the bag and turn it a few times to coat. Refrigerate 8 hours or overnight.
Drain and discard the marinade.
Preheat oven to 425F (220C).
Spray a 11x7x2 inch baking pan with nonstick cooking spray. Arrange the tenderloin in the pan.
Bake, uncovered for 25 to 25 minutes or until a meat thermometer inserted into the middle reaches 160F (71C).
Let tenderloin stand for 5 minutes before serving. Slice, and serve with the drippings.
Add the pork tenderloin. Seal the bag and turn it a few times to coat. Refrigerate 8 hours or overnight.
Drain and discard the marinade.
Preheat oven to 425F (220C).
Spray a 11x7x2 inch baking pan with nonstick cooking spray. Arrange the tenderloin in the pan.
Bake, uncovered for 25 to 25 minutes or until a meat thermometer inserted into the middle reaches 160F (71C).
Let tenderloin stand for 5 minutes before serving. Slice, and serve with the drippings.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
6.7
--
1
0.8
7.8
12.1
31.7
36.3
Calories: 133.7
Total Sugars: 1.6g
Carb.: 3.1g
Fiber: 0.2g
Total Fats: 5.1g
Cholesterol: 36.3mg
Protein: 15.8g
Sodium: 871.1mg
*Data provided by USDA
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