INGREDIENTS
- 1 cup soy sauce
- ½ cup water
- ½ cup rice wine vinegar
- 1 cup brown sugar
- 2 teaspoon fresh grated ginger
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- 2 pounds pork tenderloin A pkg of 2 tenderloins 1 lb each
- 3 teaspoons cornstarch
INSTRUCTIONS
- In a small bowl mix together the teriyaki marinade until combined don’t add the cornstarch yet.
- Place the pork tenderloin in a large ziplock bag or bowl.
- Pour half of the marinade over the tenderloin and place into the refrigerator for at least 1 hour or overnight for the best flavor.
- In a small bowl add the cornstarch with 3 teaspoons water and whisk.
- Heat the remaining marinade on medium high heat and whisk in the cornstarch slurry until it begins to simmer then reduce the heat to medium. Simmer until thickened about 3-5 minutes.
- Heat a gas grill or charcoal grill on medium high heat and place the tenderloin over direct heat and sear 3-4 minutes, flip the tenderloin and sear another 3-4 minutes. Brush both sides of the tenderloin with the teriyaki sauce.
- Move the tenderloin to indirect heat and cook another 15-20 minutes or until internal temperature reaches 145 degrees.
NOTES
I like to marinate the tenderloin overnight for the best flavor.
The cooking time can very depending on how hot your grill is.I highly recommend using a meat thermometer so you dont overcook your pork. Pork is done at 145 degrees and can be slightly pink.
NUTRITION
Serving: 1gCalories: 348kcalCarbohydrates: 39gProtein: 35gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 98mgSodium: 2250mgPotassium: 725mgFiber: 0.3gSugar: 36gVitamin A: 3IUCalcium: 48mgIron: 3mg
