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    Teriyaki Pork Tenderloin


    Source of Recipe


    Judy


    c. soy sauce
    c. olive oil
    4 t. brown sugar
    2 t. ground ginger
    1 t. pepper
    2 garlic cloves, minced
    4 pork tenderloins ( to 1 lb. each)

    In a large resealable plastic bag, combine the first 6 ingredients; add the pork. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
    Drain and discard marinade. Grill the tenderloins, covered, over indirect medium heat for 8 to 9 minutes on each side or until juices run clear and a meat thermometer reads 160.
    8 servings




 

 

 


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