Teriyaki Tenderloin
½ c. soy sauce
¼ c. sugar
2 Tbsp. ketchup
1 pork tenderloin (1 pound)
In a large resealable plastic bag, combine the soy sauce, sugar, and ketchup. Add the pork tenderloin; seal bag, and turn to coat. Refrigerate 8 hours or overnight.
Drain and discard marinade. Place pork in a greased 13” x 9” x 2” baking dish. Bake, uncovered, at 425°F for 35-40 minutes, or until a meat thermometer reads 160°F. Let stand for 5 minutes before slicing.
Yield: 4 servings.
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