Teriyaki Pork Tenderloin
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
Source
Canadian Living Magazine: August 2004
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