Recipes & Cooking Ideas
from Wisconsin artisans

DONNA'S DELIGHTS - Teriyaki Pork Tenderloin
By Donna Weihofen

Are you ready to fire up the grill?

This is my family’s absolute favorite meal and every time I serve it for company, they request the recipe.

Teriyaki Pork Tenderloin:

• 3 pounds pork tenderloin
• 1 cup corn oil
• 1/2 cup soy sauce
• 1/2 cup dry sherry
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 teaspoons ground ginger

Preparation:
1. Remove fat and white membrane from pork tenderloin. Place pork tenderloins in resealable plastic bag.

2. In a pint jar combine oil, soy sauce, sherry, onion, garlic, and ginger. Cover and shake until mixed. Pour into bag with meat.

3. Seal bag and refrigerate several hours or overnight.

 

When ready to serve:

1. Heat charcoal grill to hot heat.

 

2. Remove meat from marinade and discard marinade.

 

3. Grill tenderloin about 20 minutes or until brown on all sides and slightly pink in the inside.

 

4. Remove from heat and let meat rest at room temperature for 15 minutes before slicing.

 

Nutritional Information per serving:

• Calories 300
• Fat, gm. 10
• Protein, gm. 50
• Carb. gm. 3
• Cholesterol, mg. 150
• Fiber very low

  Reprinted from MAGIC SPICES

As a Senior Nutritionist with the University of Wisconsin Hospital and Clinics in Madison, Donna Weihofen, RD devotes her expertise to the nutritional care of patients undergoing cancer treatment. Her book, The Cancer Survival Cookbook, offers nutrition tips and recipes for cancer patients. Another book written by Donna is Magic Spices, a collection of recipes using spices and herbs. Donna is known nationally as a speaker on nutrition and as the Nutrition Magician on televised educational programs directed toward children. She enjoys creating new recipes that support a healthy diet. Donna's books are available on Wisconsinmade.com

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