In a small bowl, whisk the teriyaki sauce, oil and brown sugar. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork, ginger and pepper. Seal bag and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill pork, covered, over indirect medium-hot heat for 25-35 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with reserved marinade.
Originally Submitted
7/16/2011
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