Ingredients30 m servings
- In a bowl, combine the first 10 ingredients; mix well. Pour half of the marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate for 8 hours, turning occasionally. Cover and refrigerate remaining marinade.
- Drain and discard marinade from meat. Grill, uncovered, over indirect medium-hot heat for 8-10 minutes on each side, basting with reserved marinade, until a meat thermometer reads 145 degrees F (63 degrees C) and juices run clear. Let stand for 5 minutes. Serve with rice.
ReviewsRead all reviews 51
This recipe is fine, but not any more special than a bottled teriyaki marinade, in my opinion. We did not care too much for the cinnamon.
The marinade is really good, You can cut up the tenderloin into kabob sizes and marinate in the frig for about two hours. Put on bamboo skewers with veggies of your choice and turn as needed o...
AWESOME! Just made this grilled pork recipe last week and am making it again today for the family. We all liked it even our youngest 1.5 yr old. I used pork Chops, and left out the honey. It wa...
Delicious marinade with a wonderful Asian flair! I cut the recipe in half and used low sodium soy sauce, 1/4 tsp. of powdered ginger along with one Tbsp. of sesame oil. I used this on thick cut...
I followed this recipe completely, without any changes, and my whole family, even the kids, love this recipe. The kids don't even use ketchup to eat it. Very yoummy!
Awesome mixture of flavors! I assisted my ten year old with making this as her first real attempt at cooking and man were we blown away! The combo of the cinnamon and cayenne pepper was dead on ...
This is so easy & good - nice Japanese style pork. Use a thin teriyaki sauce, like Kikkoman; not the thick ones like Yoshida. Then the other flavors come out. Marinated over nite & was very m...
This was the BEST pork tenderloin I have EVER tasted!!!!!!! I only had 5 hours so I cut a 4 lb roast into 1 inch thick chops and marinated in double amount of marinade.