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Teriyaki Pork Tenderloin Recipe

Teriyaki Pork Tenderloin

Copyright 2006, Ellie Krieger, All Rights Reserved

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

Showing 1-10 of 17

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  • on May 07, 2011

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    Wow. I have only pan seared then oven roasted, just roasted, pre-marinated grocery store bought, or "the man" does the man-grill thing. I had a 1 lb. pork tenderloin, unmarinated and frozen waiting for your recipe. I have never broiled a pork tenderloin. I did your marinade, after thawing, for 5 hours, that's all the time I had. AWESOME AWESOME AWESOME. Not too salty and not overdone. Thank You. My man says "It's a keeper".

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  • on March 05, 2011

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    I made this recipe this week. It was delicious! I followed the video directions and broiled it 15 minutes on each side though I did have to move the rack to the bottom of the over to keep it from burning. I will make this one again-definitely!

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  • on January 19, 2010

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    This recipe was absolutely fabulous. The glaze was delicious and worked wonderfully with the meat. I do, however, agree with the other reviewers who said that 15 minutes in the broiler wasn't enough time. I will say that I marinated it for a good seven hours before broiling so that could have had a factor, but even still it took quite a bit longer than 15 minutes to broil it. I served it with long grain rice mixed with diced red and green peppers and onions. Yum!

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  • on October 06, 2008

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    I've been trying to cook more often and found this recipe to be very easy to follow.

    OK, I cheated somewhat. I used bottled Terriaki sauce, added some Soy sauce and lots of garlic for my marinade. I also used some of the other suggestions and seared the pork before putting in the oven at 375 for 25 minutes.

    Works out SO tender and yummy!

    I used the pan juices to saute some spinach to go along with it. Daughter and I ate it up!

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  • on March 22, 2008

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    The house filled with the most delicous smell as the tenderloin cooked. It was hard not to hoard it all to myself. Even my in-laws loved it and they hate EVERYTHING. It's a shame it's so expensive because I want this at least once a week.

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  • on March 07, 2008

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    There is only one negative to this recipie for me & that is that it takes longer to broil than the 15 mins stated. If I wanted to broil rather than bake the next time I would slice down the middle after marinating to flatten it.

    Substitutions: I don't keep sherry in the house but was told that it tends to taste like a flavored vinegar so I used balsmic (spelling vinegar & red wine vinegar for the rice vinegar & 'powdered ginger' for the root.

    The results were fabulous. Who says low-cal, healthy food has to taste like dried out cardboard??

    Served it with easy brown rice & a marvelous sald that had greens that came with a soy ginger vinegrette plus naval orange pieces, Florida avacado cut into small pieces, sliced red onion.

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  • on November 26, 2007

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    Very tasty, the recipe took me a little longer than stated, but well worth the wait!!!!

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  • on September 25, 2007

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    This was absolutely wonderful! The marinade was delicious and the sugar helped the porkloin brown beautifully. I will definitely make this again.

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  • on August 29, 2007

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    The marinade gave the pork such a wonderful flavor! It made me a great hit at our dinner.
    Thanks, Food Network.

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  • on July 27, 2007

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    My whole family loved it. The pork is very tender with a great flavor. Very easy to perpare.

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Nutrition Facts

Calories
275
 
Total fat
13
 
Saturated fat
3.2
 
Protein
32
 
Carbohydrates
6
 
Fiber
0
 
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