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 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.
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 SALAD
From Australian BH&G Diabetic Living issue 12 2007. Do not include marinating time which can be 20 minutes to 8 hours or cooking of potatoes.
Provided by ImPat
Categories Salad Dressings
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place pork in a shallow glass or ceramic dish.
- In a small jug, whisk the vinegar, orange juice, teriyaki sauce, oil, sesame seeds and garlic and set aside 80ml (1/3 cup) of the marinade for the dressing.
- Add the remaining marinade to the pork, turning to coat. Cover and place in the fridge for at least 20 minutes or up to 8 hours to marinate.
- Preheat the barbecue char-grill on medium.
- Drain the pork reserving the marinade and cook for 3-4 minutes each side, brushing occasionally with this reserved marinade.
- In a large bowl, toss the salad leaves, radishes, onion and potatoes.
- Diagonally slice the pork across the grain.
- Add the pork to the salad with the dressing and toss to coat.
- TIP - to toast the sesame seeds, dry fry in a small non-stick grying pan over medium heat for 2-3 minutes or until lightly toasted.
Nutrition Facts : Calories 376.2, Fat 10.8, SaturatedFat 2.8, Cholesterol 78.8, Sodium 771.9, Carbohydrate 36.1, Fiber 4.1, Sugar 8.2, Protein 31.4
TERIYAKI PORK TACOS
Flour tortillas take an Asian-style twist when filled with flavorful teriyaki pork strips, mandarin oranges, lettuce and crispy french-fried onions. -Jodi Nobile, Scotia, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 4-5 minutes. Add teriyaki sauce, garlic and onion powder; cook 3 minutes longer, stirring occasionally., Using tongs, place about 2/3 cup pork mixture down center of each tortilla. Top with romaine, oranges and onions. Serve immediately. If desired, serve with remaining pan sauce.
Nutrition Facts : Calories 472 calories, Fat 17g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 976mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 29g protein.
TERIYAKI PORK TENDERLOIN
This recipe I adapted to feed my family from the book "I loved, I lost, I Made Spaghetti". Simple and delicious!
Provided by lisar
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a zip-top bag.
- Marinate in the refrigerator for up to 8 hours in the refrigerator.
- Roast in 425 degree oven until pork is cooked to your liking 20 to 30 minutes or until pork temperature reaches145 to 150 degrees.
- Cover with foil and let rest 10 minutes before slicing.
Nutrition Facts : Calories 202.4, Fat 6.2, SaturatedFat 2.1, Cholesterol 74.8, Sodium 1897.5, Carbohydrate 9.4, Fiber 0.4, Sugar 6.5, Protein 26.5
TERIYAKI PULLED PORK
Wanted a new twist on braised pork shoulder so paired 2 simple ingredients to create a yummy sauce to a browned roast...there were no leftovers! Great served with rice or noodles with cooked carrots and broccoli.
Provided by ShanaGator
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 275 degrees F (135 degrees C).
- Heat oil in a Dutch oven over medium-high heat. Sprinkle roast on both sides with seasoned salt. Place into the hot oil and brown for 2 to 3 minutes per side. Add garlic and saute just until slightly browned, about 1 minute. Remove from the heat and drain excess oil.
- Mix teriyaki sauce, marmalade, and water together in a small bowl; pour over browned roast. Cover with the lid.
- Bake in the preheated oven until roast is fork-tender, 2 to 3 hours. Shred roast with 2 forks and pour teriyaki juices over.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 16.3 g, Cholesterol 100.6 mg, Fat 27.3 g, Fiber 0.2 g, Protein 27.2 g, SaturatedFat 9.3 g, Sodium 892.4 mg, Sugar 14.5 g
BBQ TERIYAKI PORK KABOBS
A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!
Provided by Fâché
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 16
Steps:
- In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
- In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
- Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
- Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
Nutrition Facts : Calories 297 calories, Carbohydrate 17.6 g, Cholesterol 47.6 mg, Fat 17 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 4.4 g, Sodium 867.2 mg, Sugar 8 g
SHEET-PAN TERIYAKI PORK AND VEGETABLES
This simple sheet-pan supper featuring teriyaki-glazed pork tenderloin and savory sesame vegetables is fun, fast and family friendly.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
- Add pork to pan. Rub with oil and pepper flakes. Roast 15 minutes. Turn pork. Reserve 2 tablespoons of the teriyaki sauce. Brush pork with remaining 2 tablespoons teriyaki sauce.
- Meanwhile, in large microwavable bowl, mix broth, rice and salt. Cover with plastic wrap; microwave on High 5 minutes. Then microwave on Medium (50%) 15 minutes. Let stand covered 5 minutes. Carefully uncover. Stir.
- In large bowl, mix dressing and soy sauce. Add vegetables; toss to coat. Pour vegetables in pan with pork. Roast 14 to 16 minutes longer or until pork is no longer pink (145°F) and vegetables are fork-tender.
- Cut pork into slices, and divide among 4 plates. Drizzle pork with remaining 2 tablespoons teriyaki sauce. Divide vegetable mixture among plates, and drizzle with pan drippings; top with green onions. Serve with rice.
Nutrition Facts : Calories 540, Carbohydrate 64 g, Cholesterol 70 mg, Fat 1/2, Fiber 6 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 13 g, TransFat 0 g
TERIYAKI PORK CHOPS
Delicious pork chops my boyfriend, his friend, and I discovered one night with homemade French fries! Really tasty.
Provided by CheeseBaby
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 3
Number Of Ingredients 5
Steps:
- Combine teriyaki sauce, garlic salt, and black pepper in a bowl.
- Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes.
- Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 225 calories, Carbohydrate 12.3 g, Cholesterol 39.4 mg, Fat 11.8 g, Fiber 0.4 g, Protein 16.4 g, SaturatedFat 3.1 g, Sodium 4156.8 mg, Sugar 10.2 g
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