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Teriyaki Pork Tenderloin

    5 tablespoons soy sauce
    2 tablespoons olive oil
    2 garlic cloves, minced
    2 teaspoons brown sugar
    1 teaspoon ground ginger
    1 teaspoon coarsely ground pepper
    2 (1 pound) pork tenderloins

  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
 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking
 spray. Bake, uncovered, at 425F for 25-35 minutes or until a
 meat thermometer reads 160F. Let stand for 5 minutes before
 slicing. Serve with pan drippings.