Teriyaki Portobello Pork Loin Recipes

TERIYAKI-PORTOBELLO PORK LOIN

Steps:

• Cut roast in half. In a large shallow dish, combine flour and steak seasoning. Add pork, 1 portion at a time, and turn to coat., In a large skillet, brown roast in 1 tablespoon oil on all sides. Transfer meat and drippings to a 4-qt slow cooker. In the same skillet, saute mushrooms and onion in remaining oil until tender; add to slow cooker., In a small bowl, combine the water, teriyaki sauce and gravy mix; pour over pork. Cover and cook on low 6-8 hours or until pork is tender., Remove pork to a serving platter and keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice. If desired, top with chopped chives.

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 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 CHOPS

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.

SHEET-PAN TERIYAKI PORK AND VEGETABLES

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.

SLOW COOKER TERIYAKI PORK TENDERLOIN

Steps:

• Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
• Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
• Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

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 (SIMPLE!)

Steps:

• In a large ziploc bag, combine soy sauce, sugar and ketchup. Add tenderloin. Seal bag and turn to coat. Marinate at least over night, preferrably longer though.
• Preheat oven to 425 (I used the grill instead).
• Place pork in 13 x 9 greased baking dish. (I put the remaining marinade in a saucepan, brought to a boil and added some cornstarch to thicken it.) I served the sauce on top of the pork.
• Bake, uncovered, at 425 for 35-40 minutes OR until meat thermometer reads 160. Let rest for 5 minutes before slicing.

MARINATED TERIYAKI PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Place the tenderloins in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 25-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with pan drippings.