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Pork Tenderloin

For the pork tenderloin you will need the following:

2 pork tenderloins approximately 10 inches long and 3 to 5 inches in diameter, preferably, not frozen. (Ask your butcher.)
1 good size piece of ginger root
5 limes
2 juicy oranges
1/2 cup of sesame oil
3 cups of teriyaki sauce with sesame seeds (There are several brands on the market. I use Veri Veri Teriaki made by Parve)
1 shallow baking dish, 8 x 11.5 inches

Grate ginger root and strain ginger juice into a bowl. Juice the 5 limes and 2 oranges and add to the bowl. Add 1/2 cup of sesame oil and the 3 cups of Veri Veri Teriaki. Stir the bowl.

Place the pork tenderloins into a large freezer bag and pour in the contents of the bowl. Place in refrigerator and marinade overnight.

Preheat oven to 350 degrees. Place the pork tenderloins into the baking pan, and pour about half the content of the marinade over the tenderloins. Every 15 minutes baste the tenderloins and check their temperature with a meat thermometer.

Obviously you don't want to undercook pork, but you don't want to overcook it and dry it out. Keep in mind to insert the meat thermometer into the center of the tenderloin. Don't push it all the way to the bottom. When the center of the tenderloins reach 165 degrees, they're done.

Place the tenderloins on a serving tray and pour the juice from the pan over them. Cover the tray for about 15 minutes before slicing and serving. I like to slice the tenderloins about a half inch thick. This recipe will serve about eight people.



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