Teriyaki & Ginger Pork Tenderloins

1. 1

   In a small bowl, whisk the teriyaki sauce, oil and brown sugar. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork, ginger and pepper. Seal bag and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade.

2. 2

   Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

3. 3

   Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145u00b0. Let stand for 10 minutes before slicing. Serve with reserved marinade.

No nutritional information available.

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