Teriyaki Pork Tenderloin

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”.

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!

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!

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!

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.

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.

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

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

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

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