TERIYAKI GRILLED PORK TENDERLOIN WITH PINEAPPLE
An easy grilled pork tenderloin recipe that's HUGE on flavor, color, and fun!
Provided by Brenda | A Farmgirl's Dabbles
Categories Pork
Time 1h45m
Number Of Ingredients 11
Steps:
- In a small saucepan over medium-high heat, stir together soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger. Bring to a boil.
- In a small bowl, whisk together water and cornstarch. While whisking the soy sauce mixture, slowly pour cornstarch mixture into soy sauce mixture. Turn heat down to medium to medium-low and simmer until thickened, about 5 minutes or so. Let teriyaki sauce cool to room temperature.
- Reserve 1/3 cup of the teriyaki sauce.
- Place remaining teriyaki sauce in a small rimmed pan or low, wide bowl. Pat pork dry and add it to the teriyaki, turning to completely coat. Cover and refrigerate for 1 to 2 hours.
- Remove pork from refrigerator and then heat grill to high heat, or 550° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
- Remove pork from teriyaki sauce (then discard the sauce in the pan), drain briefly, but do not scrape off solids. Place pork onto hot oiled grates and cover grill. Sear, without moving, for 4 minutes.
- Brush top of pork generously with reserved teriyaki, flip over and sear opposite side for another 4 minutes, without moving.
- Reduce grill heat to medium-high, between 475° F and 500° F. Brush again with reserved teriyaki, flip tenderloin back to first side, and cook for 6 minutes.
- Brush with reserved teriyaki, flip pork over once more, and cook for another 6 minutes.
- Check internal temperature of pork with an instant read meat thermometer, placing it into the thickest part of the tenderloin. Cooking time will vary depending on size and thickness of the pork, so it's important to monitor the temperature while grilling. When temperature reads 145° F (medium-rare) to 160° F (well), remove pork from heat. Let rest for 3 minutes. The pork will continue to cook while resting, even after being removed from the grill.
- Cut pork into 1/2" to 3/4" slices and place on a platter. Serve with fresh pineapple salsa.
Nutrition Facts : Calories 268 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 31 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 943 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
TERIYAKI PORK CHOP MARINADE
This teriyaki pork chop marinade is easy to mix up and adds so much flavour to pork chops. Marinate and then grill, pan fry, or bake, or freeze for later!
Provided by Bake.Eat.Repeat.
Categories Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Place the pork chops in a large ziplock bag. In a small bowl, whisk together the honey, soy sauce, rice wine vinegar, garlic, ginger, brown sugar, and sesame oil.
- Pour the marinade over the pork chops and seal the bag, squeezing out all the air.
- Move the pork chops around in the marinade until they are all evenly coated.
- Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).
- You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.
- Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.
- Let the pork chops rest, tented with foil, for 5 minutes before serving.
Nutrition Facts : Calories 419 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 22 grams fat, Fiber 0 grams fiber, Protein 42 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1255 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
TERIYAKI PORK TENDERLOIN
Marinated in a homemade sauce & baked until tender & juicy, this Teriyaki Pork Tenderloin is a delicious, flavorful dish!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pork
Time 1h5m
Number Of Ingredients 12
Steps:
- If making homemade sauce, combine teriyaki sauce ingredients in a small bowl. Add half of the teriyaki sauce to the pork tenderloin (refrigerate the remaining sauce to thicken for serving).
- Marinate the pork for 30 minutes or up to 4 hours. Remove tenderloin from the marinade and discard the marinade.
- Preheat oven to 450°F. Line a baking sheet with foil. Cook tenderloin 17-20 minutes or until a thermometer reads an internal temperature of 145° F.
- While pork is cooking, combine reserved sauce with 3 tablespoons water in a small saucepan and bring to a simmer.
- Combine 1 tablespoon cornstarch with 1 tablespoon water and add to simmering sauce a bit at a time to thicken. You may not need all of the cornstarch mixture.
- Remove pork from the oven and allow to rest at least 5 minutes before slicing.
- Drizzle pork with thickened sauce and garnish with green onions and sesame seeds.
Nutrition Facts : Calories 266 kcal, Carbohydrate 14 g, Protein 26 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1142 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
EASIEST TERIYAKI MARINADE EVER
This fabulous, quick and easy teriyaki marinade is great for all meat types and kabobs. It works especially well with pork chops. The longer the meat marinates, the better it will taste!
Provided by KELLI-JO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 2h10m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium bowl, mix water, brown sugar, soy sauce, garlic, and cinnamon. Place desired meat in the mixture. Cover, and marinate in the refrigerator at least 2 hours before grilling as desired.
Nutrition Facts : Calories 29.5 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0 g, Sodium 603.3 mg, Sugar 6 g
TERIYAKI PORK
Molly Gee of Plainwell, Michigan seasons tender pork loin and an assortment of crisp-tender vegetables with soy sauce and garlic marinade for this savory stir-fry.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm., In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired.
Nutrition Facts : Calories 302 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 802mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
TERIYAKI PORK TENDERLOIN
Steps:
- Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
- Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.
PORK TERIYAKI
I came up with this recipe when I had leftover cooked pork that I wanted to use up. The whole family enjoys this entree. It's easy even if you don't have leftover meat, because the pork cooks so quickly. Or you can use chicken instead.-Denise Loewenthal, Hinckley, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat., In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. ,
Nutrition Facts :
TERIYAKI MARINADE
Marinate chicken, steaks, or other favorite meats in this marinade for at least 2 hours before grilling. Enjoy!
Provided by Mary Savard
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 10m
Yield 24
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!
Nutrition Facts : Calories 50.8 calories, Carbohydrate 8.4 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 629.3 mg, Sugar 7.1 g
TERIYAKI PORK CHOPS
Delicious pork chops my boyfriend, his friend, and I discovered one night with homemade French fries! Really tasty.
Provided by CheeseBaby
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 3
Number Of Ingredients 5
Steps:
- Combine teriyaki sauce, garlic salt, and black pepper in a bowl.
- Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes.
- Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 225 calories, Carbohydrate 12.3 g, Cholesterol 39.4 mg, Fat 11.8 g, Fiber 0.4 g, Protein 16.4 g, SaturatedFat 3.1 g, Sodium 4156.8 mg, Sugar 10.2 g
MARINATED TERIYAKI PORK TENDERLOIN
In Hanover, Massachusetts, Kristen Croke relies on a handful of ingredients for this moist and tender main course. "When there are just two of us for dinner, I prepare one tenderloin and marinate the other in the freezer for later use," she explains.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Place the tenderloins in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 25-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with pan drippings.
Nutrition Facts : Calories 217 calories, Fat 8g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 317mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
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