Monday, August 31, 2009

Teriyaki Pork Tenderloin

4 tbsp soy sauce
1 clove garlic, minced
1/2 tsp freshly ground pepper
2 tsp brown sugar
2 tbsp olive oil
1 tsp ground ginger, or freshly grated ginger if available!

Combine marinade ingredients and pour over tenderloin. Let this sit, refridgerated,  for several hours or overnight. Grill or bake tenderloin until internal temperature reaches 145 degrees. Let the meat rest for about 10 minutes on cutting board before slicing. Serve with Nastirtium Flower Salad or rice and vegetables.


Anonymous said...

sounds yummy,its on the menu for the weekend.just picked a peck of peppers and i'm gonna try them as well.keep posting always looking for something new and as we all know your a very good chef. Patrice

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With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
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