Butterflying the pork tenderloin cuts the cooking time in half. Serve with whole wheat couscous.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2004
- 2 pork tenderloins
- 1/4 tsp (1 ml) salt and pepper
- 1/2 cup (125 ml) teriyaki sauce
- 1 green onion sliced
- 1 tbsp (15 ml) sesame seeds
Cut tenderloins lengthwise down centre almost but not all the way through. Open like book; sprinkle with salt and pepper.
Place pork on greased grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside, about 10 minutes.
Remove 1/4 cup (50 mL) of the teriyaki sauce to heatproof bowl; keep warm on edge of grill. Brush remaining sauce over pork; grill, turning once, until sauce just starts to caramelize and brown, about 2 minutes. Remove to cutting board; tent with foil and let rest for 5 minutes.
Slice pork and arrange on platter. Pour reserved teriyaki sauce over top; sprinkle with green onion and sesame seeds.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 976 mg
- Protein 29 g
- Calories 173.0
- Total fat 4 g
- Cholesterol 61 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
- Iron 14.0
- Folate 6.0
- Calcium 1.0
- Vitamin C 2.0