Five Spice Pork Tenderloin

"An Asian inspired way to cook your pork tenderloin."
 
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Ready In:
35mins
Ingredients:
9
Serves:
6
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ingredients

  • 14 cup teriyaki sauce
  • 1 garlic clove, minced
  • 12 teaspoon five-spice powder
  • 24 ounces pork tenderloin
  • 12 ounces fresh pea pods, strings removed (3 cups)
  • 12 cup sweet red pepper, cut into 2-inch strips (1/2 cup)
  • 12 teaspoon finely shredded orange rind
  • 1 tablespoon packed brown sugar
  • 6 green onions, brushes (optional)
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directions

  • For marinade, combine teriyaki sauce, garlic, and five-spice powder.
  • Place whole pork tenderloins in plastic bag set into a shallow dish.
  • Add marinade; seal bag. Turn meat to coat well. Chill 2 to 24 hours, turning meat occasionally.
  • Meanwhile, tear off a 36x18-inch piece of heavy foil. Fold in half to make a double thickness of foil that measures 18x18 inches.
  • Place pea pods and red sweet pepper in center of foil. Sprinkle with orange peel and brown sugar. Bring up two opposite edges of foil and seal with double fold. Then fold remaining ends to completely enclose vegetables, leaving space for steam to build.
  • Remove pork from bag, reserving marinade.
  • Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan.
  • Place pork on grill over drip pan. Cover and grill for 30 to 35 minutes or until juices run clear (150 degrees F to 160 degrees F), brushing occasionally with marinade up to the last 5 minutes of grilling.
  • Add vegetable packet the last 15 minutes of grilling, turning packet once. Remove pork from grill and cover with foil.
  • Let meat stand for 15 minutes before slicing. Serve with vegetables. Garnish with green onion brushes, if desired.

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RECIPE SUBMITTED BY

I have always enjoyed cooking and looking for recipes. I have to admit though, until I joined Weight Watchers four years ago I never did much cooking. Since then it has became vital to do my own cooking and I find I am really good at it. I really enjoy trying new ingredients like Quinoa, Millet, Porktenderloin, hoisin sauce, beans, Textured Vegetable Protein among many other new ingredients. My family has started thinking I am a little weird with all the unusual ingredients I have in my pantry. My passions are my 3 nephews, Matthew, Lucas and Charles and my 8 parrots, Guy, Pete, Toby, Daisy, Zeke, Ernie, Max and Lu. They keep me positive when life takes a nose dive.
 
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