- Blend teriyaki baste & glaze with honey & pineapple, mustard and 2 Tbsp. water; remove and reserve 1/3 cupful.
- Butterfly tenderloins lengthwise, being careful not to cut all the way through; press open to flatten.
- Cook on grill 5 to 7 inches from medium-hot coals 12 minutes, or until meat thermometer inserted into thickest part registers 160°F., turning over and brushing occasionally with remaining glaze mixture. (Or, broil 4 to 5 inches from heat source 10 minutes; turn over and brush once with glaze mixture.)
- Let stand 5 minutes before slicing.
- Serve with reserved glaze mixture.
Teri-Dijon Tenderloins
Yield
Yield: 4 to 6 servngs
kikkoman products used:
ingredients
1/2 cup Kikkoman Teriyaki Baste & Glaze
with Honey & Pineapple
2 teaspoons Dijon-style mustard
2 pork tenderloins, 3/4 pound each
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
