Teriyaki Pork Tenderloin Weight Watchers Recipe 45

TERIYAKI PORK TENDERLOIN

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.

TERIYAKI PORK TENDERLOIN/ WEIGHT WATCHERS RECIPE - (4/5)

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.

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.

WEIGHT WATCHERS GRILLED PORK TERIYAKI (4 POINTS PER SERVING)

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.

TERIYAKI, DIJON PORK TENDERLOIN W/ MUSHROOMS/ONION/BAKED APPLE

Steps:

• Oven 350°F.
• Peel, core and rough chop the apple. In a small, covered sauce pan add 1/3 C water and chopped apple. Over medium/low heat, cook into unsweetened apple sauce. If the apple sauce is a bit lumpy, that's OK; it will cook down during the roasting process. Mix well, then set aside for later use.
• Clean and quarter mushrooms.
• Add about 2 tbsp extra virgin olive oil to a saute pan deep enough to hold all the mushrooms, with stems, and sliced onion. Over medium heat, clarify onion; add mushrooms and garlic; cover the pan, and allow to saute, for about 5 minutes.
• Add rubbed sage to mushroom/onion mixture and combine well. Remove from heat.
• In a mixing bowl, place honey, teriyaki sauce, Dijon mustard; add unsweetened apple sauce (which you had set aside).
• Add mushrooms and onion to honey mixture and mix well.
• Add additional olive oil to same frying pan and brown pork tenderloin on all sides.
• Arrange pork tenderloin in oval, roasting pan with a cover. Roasting pan should comfortably accommodate all 4 tenderloins. Pour prepared mushroom/onion mixture over tenderloins in roasting pan. Cover and bake one hour.
• When done, remove tenderloin from roasting pan to warmed serving platter. Cover with foil and allow to sit for about 10 minutes. Return roasting pan to low heat on stove top, to keep the sauce hot.
• Carve each tenderloin in half. You will have 8 tenderloin pieces, 6 to 8 oz. each. Arrange on warmed serving platter and spoon mushroom/onion sauce over the meat. Arrange cherry tomatoes around the serving platter; garnish with sprigs of fresh herbs.
• Serve with rice, orzo, potatoes, and vegetables of your choosing; additional sauce in a gravy boat would not go amiss.

TERIYAKI TENDERLOIN

Steps:

• Combine all ingredients except pork to make marinade.
• Place pork in a sealable plastic bag, add marinade, seal and toss to coat.
• Marinate in refrigerator 8 hours or overnight.
• Cook pork on preheated grill for about 12 minutes on each side, or until internal temperature reaches 160 degrees (medium well) basting with marinade.
• NOTE: If any leftover marinade is to be served as a sauce, if first must be boiled 10 minutes in a pan.
• Remove meat from grill and let rest 10 minutes. Slice and serve.