Show Recipes:
Apple Dumplings with Mountain Dew
Banana Nut Coffee Cake & Caramel Icing
Big Ol' Mess
Biscuit Top Italian Casserole
Bok Choy Salad
Breakfast Wassail
Broccoli Salad
Butter Pecan Cookies
Caldo de Res
Chicken spaghetti
Chocolate Ambrosia Pie
Coca Cola Pot Roast
Cream Cheese Corn
Deneen's Chicken Salad Sandwiches
Easy Fiesta Corn Salad
Easy Mexican Casserole
Five Minute Chocolate Cake in a Mug
Flo Whittington's Chocolate Sheet Cake
Frito Corn Salad
Gone in 60 Seconds
Gooey Butter Cakes
Grandma's chocolate gravy
Jalapeno corn
Kentucky Derby Pie
Lemon cake
Lemon Dessert
Mexican Casserole
Mexican Corn Soup
Mexicana Soup Supreme
Mexi-Salmon Breakfast Bake
Minestrone Soup
Oatmeal Cookies - Basic Design
Orange Almond Salad
Party potatoes
Pineapple Cake & icing
Saltine Chocolate Pieces
Santa Fe Chicken
Shrimp creole
Southwest Cornbread Salad
Spicy Crackers
Squash casserole
Teriyaki Pork Tenderloin
To Die For Pot Roast
Teriyaki Pork Tenderloin
By Ingrid Wallace
pork tenderloin
1 clove - garlic, peeled, chopped
2 T. - soy sauce
1 T. - water
1 t. - brown sugar
2 t. - lemon juice
2 t. - oil
1/8 t - pepper
1 - pork tenderloin (about ¾-1lb.)
Mix marinade in a bag or plastic or glass dish, not a metal dish. Add pork, cover and refrigerate, turning occasionally, for 1 to 6 hours.

Heat oven to 425 degrees. Spray baking pan w/oil. Discard marinade and place pork in pan. Bake, uncovered, 27 to 30 minutes, until meat thermometer reads 160-170F.

Serve with garlic mashed potatoes and carrots.

Note: I’ve also used a 5 lb. pork roast and sliced it in ½ lengthwise. I quadrupled the marinade and reduced the temperature to 375. It worked great.
Prep Time: 10 minutes Cook Time: 30 minutes
Category: Main Meals Servings: 4

Add Comment