TERIYAKI PORK TENDERLOIN
Steps:
- Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
- Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.
TERIYAKI PORK STIR FRY
Something that must must have caught my eye somewhere, sometime ... I have it scribbled on a piece of paper with no source noted.
Provided by SusieQusie
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together soy sauce, brown sugar and cornstarch. Add ginger, garlic and red pepper flakes.
- Cut chops into thin strips and add to soy sauce mixture. Toss to coat, cover and refrigerate for at least 15 minutes.
- Cook rice according to package directions. Set aside.
- Heat 1/2 tsp sesame oil in large skillet or wok, over high heat. Remove pork from marinade & add to skillet, reserving marinade. Stir fry 1-2 minutes or until no longer pink. Remove from skillet with slotted spoon & keep warm.
- Add remaining sesame oil to skillet. Add bell pepper, snow peas and green onions. Stir fry 2-3 minutes.
- Return pork to skillet & stir in reserved marinade and bamboo shoots. Bring to a boil & cook 1 minute or until sauce has thickened.
- Serve over hot rice.
Nutrition Facts : Calories 544, Fat 11.1, SaturatedFat 3.3, Cholesterol 76, Sodium 2804.7, Carbohydrate 73.7, Fiber 7.4, Sugar 19.2, Protein 37.5
TERIYAKI PORK
Molly Gee of Plainwell, Michigan seasons tender pork loin and an assortment of crisp-tender vegetables with soy sauce and garlic marinade for this savory stir-fry.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm., In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired.
Nutrition Facts : Calories 302 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 802mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
TERIYAKI PORK TENDERLOIN
Marinated in a homemade sauce & baked until tender & juicy, this Teriyaki Pork Tenderloin is a delicious, flavorful dish!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pork
Time 1h5m
Number Of Ingredients 12
Steps:
- If making homemade sauce, combine teriyaki sauce ingredients in a small bowl. Add half of the teriyaki sauce to the pork tenderloin (refrigerate the remaining sauce to thicken for serving).
- Marinate the pork for 30 minutes or up to 4 hours. Remove tenderloin from the marinade and discard the marinade.
- Preheat oven to 450°F. Line a baking sheet with foil. Cook tenderloin 17-20 minutes or until a thermometer reads an internal temperature of 145° F.
- While pork is cooking, combine reserved sauce with 3 tablespoons water in a small saucepan and bring to a simmer.
- Combine 1 tablespoon cornstarch with 1 tablespoon water and add to simmering sauce a bit at a time to thicken. You may not need all of the cornstarch mixture.
- Remove pork from the oven and allow to rest at least 5 minutes before slicing.
- Drizzle pork with thickened sauce and garnish with green onions and sesame seeds.
Nutrition Facts : Calories 266 kcal, Carbohydrate 14 g, Protein 26 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1142 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
WEIGHT WATCHERS GRILLED PORK TERIYAKI (4 POINTS PER SERVING)
Make and share this Weight Watchers Grilled Pork Teriyaki (4 Points Per Serving) recipe from Food.com.
Provided by Miss V
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place pork in a large heavy-duty, ziplock baggie.
- Combine soy sauce and next 5 ingreds.Pour over pork. Seal bag; marinate in Fridge for 8 hours or overnight, turning bag occasionally.
- Remove pork from marinade, discarding marinade.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400º) Place pork on rack; grill, covered, 25-30 mins.or until meat thermometer inserted in thickest portion of pork registers 160º, turning occasionally.
Nutrition Facts : Calories 41.1, Fat 0.1, Sodium 710.7, Carbohydrate 9.2, Fiber 0.2, Sugar 6.7, Protein 1.3
TERIYAKI SHEETPAN PORK
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Put the pork chops on a baking sheet, pour over the teriyaki sauce and toss to coat. Bake the chops until browned and cooked through, about 15 minutes. Transfer them to a plate and keep warm.
- Add the asparagus, green onions, bok choy and pepper slices to the baking sheet and drizzle with olive oil. Place the pork chops on top of the vegetables and bake until the vegetables are just beginning to brown, about 10 minutes.
- Garnish with cilantro leaves and serve.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
4 POINTS PLUS - TERIYAKI PORK
From WW All Time Favorites. Per Serving (2 slices pork and 2 tbsp sauce): 167 cal, 4g fat, 8g carb, 0g fiber, 27g protein
Provided by mariposa13
Categories One Dish Meal
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a large nonstick skillet with spray and set over medium-high heat.
- Add the prok and cook until browned on all sides, about 6 minute
- Transfer the pork to a 5-6 quart slow cooker.
- Combine the soy sauce, ginger, garlic, vinegar, brown sugar, and cornstarch in a small bowl; pour over the pork.
- Cook, covered, until fork tender (3-4 hrs on high or 6-8 hrs on low).
- Transfer to cutting board and cut into 8 slices.
- Serve with sprinkled scallions.
- 4 Points Plus yields 2 slices pork and 2 tbsp sauce.
Nutrition Facts : Calories 187.4, Fat 4.1, SaturatedFat 1.4, Cholesterol 73.7, Sodium 2072.9, Carbohydrate 9.2, Fiber 0.7, Sugar 4.2, Protein 27.6
4-INGREDIENT TERIYAKI PORK CHOPS
Make and share this 4-Ingredient Teriyaki Pork Chops recipe from Food.com.
Provided by kmarques77
Categories Pork
Time 7h3m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spray inside of slow cooker with cooking spray.
- Combine teriyaki sauce, brown sugar and garlic in small bowl and mix well.
- Place pork chops in cooker;pour mixture over top.
- Cover and cook on low heat 7-8 hours.
TERIYAKI PORK CHOPS
Steps:
- Finely chop garlic. In a saucepan bring soy sauce, mirin or Sherry, and vinegar to a boil with garlic, brown sugar, and gingerroot, stirring until brown sugar is dissolved. Transfer marinade to a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, to room temperature.
- In a small dish arrange pork chops in one layer and pour marinade over them, turning chops to coat well. Marinate chops at room temperature, turning them once, 15 minutes.
- Pour marinade into a small saucepan and simmer 5 minutes. In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook chops 6 to 8 minutes on each side, or until just cooked through.
- Serve chops drizzled with marinade.
TERIYAKI PORK TENDERLOIN/ WEIGHT WATCHERS RECIPE - (4/5)
Provided by lori17
Number Of Ingredients 7
Steps:
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the pork and cook, turning frequently, until browned, about 6 minutes. Transfer the pork to a 5-6 qt. slow cooker. Combine the soy sauce, ginger, garlic, vinegar, brown sugar, and cornstarch in a bowl; pour over the pork. Cover and cook until the pork is fork-tender, 3-4 hours on HIGH or 6-8 HOURS on LOW. Transfer the pork to a cutting board; cut into 8 slices. Serve with the sauce.
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- In the slow cooker, combine the apple juice, sugar, soy sauce,vinegar, ginger, garlic powder, salt and pepper. Add the roast and turn to coat with the apple juice mixture. Ensure pork is fat side up.
- Remove the roast from the slow cooker and place in on a platter. Cover it with foil to keep warm. Strain the cooking liquids from the slow cooker into a small saucepan, skim fat if necessary. Bring to a boil.
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