- Slice tenderloins lengthwise almost in half, being careful not to cut all the way through; press open to flatten. Carefully place pork in large plastic food storage bag.
- Combine roasted garlic teriyaki marinade & sauce and liquid smoke; pour over pork. Press air out of bag; close top securely. Turn bag over several times to coat pork well. Refrigerate 1 hour, turning over once.
- Grill pork 4 to 5 inches from medium-hot coals, 12 to 14 minutes, or until meat thermometer inserted into thickest part registers 160ºF., turning over once. (Or, broil pork 4 to 5 inches from heat source, 12 to 14 minutes, or until meat thermometer inserted into thickest part registers 160º, turning over once.)
- Let stand 5 minutes before slicing.
Kalua Pork Tenderloin
Yield
Yield: 6 servings
kikkoman products used:
ingredients
2 pork tenderloins, about 3/4 pound each
2/3 cup Kikkoman Roasted Garlic Teriyaki Marinade & Sauce
1 teaspoon liquid smoke
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
