Japanese Pork Tenderloin
"This is a recipe I came up with when trying to make a Teriyaki sauce that wasn’t overly salty. I prefer using fresh ginger in this recipe but you can use ground ginger, about a teaspoon is plenty. I like keeping ginger root in my freezer at all times, it is so much easier to grate when frozen and the flavour is just as good."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (298.9 g)
- Calories 353.7
- Total Fat - 16.6 g
- Saturated Fat - 3.9 g
- Cholesterol - 105.8 mg
- Sodium - 1390.6 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 0.4 g
- Sugars - 5.2 g
- Protein - 39.3 g
- Calcium - 43.2 mg
- Iron - 2.9 mg
- Vitamin C - 29.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine first 7 ingredients, orange juice through to garlic in a plastic bag; add the tenderloin and marinate refrigerated for 1 to 1 1/2 hours.
Step 2
Empty contents of bag in a 1.5 quart casserole dish, cover and cook in a 350 degree Fahrenheit oven for 45 minutes.
Step 3
Remove cover and cook for another 20 to 25 minutes or until cooked through.
Step 4
Remove from oven and take roast out of casserole dish. Cover with foil to keep warm.
Step 5
Strain juices into a sauce pan and bring to a boil.
Step 6
Mix cornstarch and water in a cup; pour this mixture into boiling juices, stir to thicken sauce and remove from heat.
Step 7
Slice tenderloin and pour juices over.
Step 8
Sprinkle with sesame seeds and serve
Tips
No special items needed.
2 Reviews
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