Lourdes' Teriyaki Pork Tenderloin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pork tenderloin with splenda brown sugar for diabetics like me. (4 oz. per serving) Ingredients:
5 tablespoons low-sodium soy sauce |
2 tablespoons olive oil |
2 tablespoons garlic, minced |
2 tablespoon splenda brown sugar |
1 teaspoon ground ginger |
1 teaspoon ground pepper, coarse |
4 lbs. pork tenderloin |
Directions:
1. In a large ziploc bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place the tenderloins in a baking pan coated with nonstick cooking spray. Bake, uncovered at 325 degrees for 1 1/2 hour or until thermometer reads 160 degrees.
3. Let stand for 10 minutes before slicing.
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