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Saturday, April 5, 2014

Teriyaki Pork Tenderloin

Last night, I took a pork tenderloin, that I had marinated in teriyaki overnight, pan seared it, then roasted it off in the oven. It was so tender that I couldn't get it cut into medallions without it falling apart! I made another batch of teriyaki, and reduced it to a thick sauce to pour over the medallions! Perfection!



For the marinade, I used the same recipe for the sauce
but left out the 1/4 cup water and corn starch.

Teriyaki Sauce


1/3 cup soy sauce
1 cup water
1/4 tsp ginger
1/4 tsp garlic powder
1/3 cup packed brown sugar
1 tbsp honey
2 tbsp cornstarch
1/4 cup cold water

Mix all but the cornstarch and 1/4 cup of cold water, in a sauce pan over medium heat. Mix cornstarch and water. Stir til dissolved. Add to sauce pan. Cook until thickened.








4 comments:

  1. Looks great. How long did you cook it and what temp? Thanks!

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    Replies
    1. 400 degrees... the times will differ. I cooked mine a little longer than most people, but it usually takes about 20-30 minutes.

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  2. Looks like a winning combination of sweet and savory, Lynn. It would be a hit here for sure!

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  3. it looks SO tender and delish!

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