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Sunday, August 28, 2011

Teriyaki Pork Tenderloin

While the rest of NYC was freakin out about Hurricane Irene, I just relaxed and did some cooking. Not exactly an exciting Saturday night for most, but I made the best of having to stay inside! This is a recipe that I have been using for years. Pork tenderloin is a great cut, but sometimes can be lacking in flavor. This marinade definitely brings some flavor to the party.


1 clove garlic, sliced

2 T. soy sauce

1 T. water

1 t. packed brown sugar

2 t. lemon juice

2 t. vegetable oil

1/8 t. ground pepper

1 pork tenderloin (about 3/4 lb.)

Make a marinade with all ingredients and put in a shallow glass dish or plastic bag. Add pork and turn to coat with marinade. Cover and refrigerate, turning occassionally, at least 1 hour but no longer than 24 hours. Heat oven to 425. Remove pork from marinade and put in a baking pan. Bake uncovered 27 to 30 minutes or until meat thermometer reads 160. Cut pork crosswise into thin slices.

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