Teriyaki Pork Tenderloin

Tested Till Perfect

Butterflying the pork tenderloin cuts the cooking time in half. Serve with whole wheat couscous.

Servings: 4 to 6

Ingredients:

Nutritional Info
Per each of 6 servings: about -
cal 173
pro 29 g
total fat 4 g
sat. fat 1 g
carb 4 g
fibre trace
chol 61 mg
sodium 976 mg
% RDI: -
calcium 1%
iron 14%
vit C 2%
folate 6%
    2 pork tenderloins
    1/4 tsp (1 mL) each salt and pepper
    1/2 cup (125 mL) teriyaki sauce
    1 green onion, sliced
    1 tbsp (15 mL) sesame seeds

Preparation:

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.

Additional Information

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Source

Canadian Living Magazine: August 2004





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