Two (1 lb. each) Pork Tenderloins 1/2 cup teriyaki sauce 1/2 cup soy sauce 3 tbsp. brown sugar 3 green onions, sliced 2 cloves of garlic, minced 1 tbsp. sesame seeds 1/2 tsp. ground ginger 1/2 tsp. freshly ground black pepper 1 tbsp. extra-virgin olive oil
Combine all the marinade ingredients except the tenderloin with a whisk. Place the tenderloin and marinade in a Ziploc plastic bag. Refrigerate for at least 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 20 minutes per pound (approx. 45 minutes total cooking time) and pork has reached 165 degrees internally or until the meat has lost its pinkness. Baste while cooking. Be careful not to overcook or the meat will be dry.
You may broil the meat in the oven by cooking it 6 inches from the heat for 16 - 18 minutes per pound. Baste often. Slice in 1/2 inch slices. Suggestion: Serve with wild rice and steamed broccoli.
Ken Oliver, "Cooking with Ken" E-mail questions: email@example.com
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