Ginger Teriyaki Pork Tenderloin Recipe

This oven roásted teriyáki pork tenderloin recipe couldn't be more simple. It's márináded overnight in á heálthy, gluten-free máple-ginger gláze ánd báked in the oven in under 20 min. It's greát over rámen or quinoá, with á side of steámed bok choy. 

Ingredients

• ¼ cup orgánic máple syrup
• ¼ cup gluten-free támári
• 2 lárge gárlic cloves, minced
• 2 inches fresh ginger root, minced
• 1 pound pork tenderloin
• 2 táblespoons thinly sliced scállions for gárnish

Instructions

1. In á smáll mixing bowl, whisk together the máple syrup, támári, gárlic, ánd ginger until smooth. Tránsfer the márináde to á reseáláble plástic bág. Add the pork ánd swish it áround until coáted. Márináte in the refrigerátor for át leást án hour, preferábly overnight.
2. Preheát the oven to 500 degrees. Remove the pork from the márináde ánd set on á párchment páper-lined báking sheet. Roást in the oven for ápproximátely 20 minutes, until the pork is nicely browned on top. Allow to rest on á cutting boárd for 10 minutes.
3. Meánwhile, tránsfer the remáining márináde to á smáll sáucepán. Cook over medium heát, stirring occásionálly, until reduced by hálf, ábout 5 minutes. 
4. Slice the pork on the biás, drizzle with the reduced sáuce, ánd serve immediátely gárnished with the scállions.
5. Enjoy!!!

Source >> feedmephoebe.com

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