Pork Tenderloin is a delicate, very lean filet of pork. It’s best suited for quick cooking or grilling to an internal temperature of 145. Pork Tenderloin is tender and juicy if not overcooked.
Pork Tenderloin with Teriyaki, Honey, and Hoisin
This simple sauce is very versatile. Double the batch or make extra and cook down to a baste. There are a lot of Carbs so keep track!
We simply drizzle the marinade and pork juices over rice and serve family style. We like to serve Basmati Rice with this pork dish, but it is crucial the rice is started long before you fire up the grill.
Ingredients
- ½ lb. (227 gr) pork tenderloin 0 CHO
- 1 TBSP olive oil 0 CHO
- Salt and pepper 0 CHO
- 1 TBSP Kikkoman Gluten Free Teriyaki (1 TBSP/4CHO) 4 CHO
- 1 TBSP (18 gr) liquid honey 18 CHO
- 1 tsp. San J Gluten Free Hoisin Sauce (1 TBSP/8 CHO) 2.6 CHO
- Chives to garnish 0 CHO
TOTAL CHO 24.6 CHO
- TOTAL WEIGHT AFTER COOKED WITH PORK 60 GRAMS
- 24.6 CHO DIVIDED BY 60 GRAMS = .41 CHO/GRAM
- 1 TBSP = 14 GRAMS (.41 CHO x 14 GRAMS) 5.74 CHO/TBSP
Instructions
- Pre heat grill to 400.
- In a small bowl whisk Teriyaki, honey and Hoisin and set aside.
- Cut tenderloin into cubes of about 1 inch thick.
- Toss tenderloin with the oil and lightly salt and pepper.
- Place tenderloin on a hot on a grill grate and sear each side for 2 minutes.
- Take a piece of aluminum foil large enough to make a dish for the tenderloin and add the seared cubes and marinade.
- Twist the top so that the meat and marinade stay within and set on the grill for 5 minutes.
- Remove from grill and let rest a few minutes before serving family style with rice and marinade or separately placing marinade and juices in a serving cup.
Recipe Notes
There are really good Gluten Free products from San J and Kikkoman. Just check the CHO on yours.
