Teriyaki Pork Tenderloin
1 clove garlic
2 tablespoons soy sauce
1 tablespoon water
1 teaspoon packed brown sugar
2 teaspoons lemon juice
2 teaspoons vegetable oil
1/8 teaspoon coarsely ground pepper
3/4 pound pork tenderloin (1 whole)
Cooking spray
Peel and finely chop the garlic. To make a teriyaki marinade, mix the
garlic, soy sauce, water, brown sugar, lemon juice, oil and pepper in a
shallow glass or plastic dish. Add pork, and turn to coat with marinade.
Cover and refrigerate, turning occasionally, at least 1 hour but no longer
than 24 hours.
Heat the oven to 425ş. Spray the baking pan with cooking spray. Remove the
pork from the marinade, and discard marinade. Place pork in the sprayed
pan.
Bake uncovered 27 to 30 minutes or until meat thermometer inserted in
thickest part of pork reads 160ş or pork is slightly pink when you cut
into the center. Cut pork crosswise into thin slices.
Bake:
“0:30″
Per serving: 163 Calories (kcal); 7g Total Fat; (36% calories from fat); 25g Protein; 3g Carbohydrate; 56mg Cholesterol; 737mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with Garlic Mashed Potatoes (see Mashed Potato recipe) and Brown Sugar-Glazed Carrots (see recipe) for an impressive and quick dinner.
NOTES : Refrigerate: 1 hour
Essential Equipment: baking pan, such as 8-inch square or 11 ×
7-inch rectangle
For food safety, be sure to use a glass or plastic dish to
marinate the pork. Acidic ingredients such as lemon juice can
react with a metal pan, causing discoloration of the pan and an
off flavor. You also can use a tightly sealed plastic bag for
marinating.
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