Teriyaki Pork Tenderloin

Author: Canadian Living

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Teriyaki Pork Tenderloin

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