Ingredients:2 pork tenderloins (approx. 3 pounds total)1/2 cup brown sugar, packed1/2 cup dry sherry1/2 cup soy sauce2 tsp sesame oil4 cloves garlic, minced1 Tbsp fresh ginger, mincedDirections:Cut tenderloins in half lengthwise; cut each half into three strips to within 1-inch of one end. Place tenderloins in a re-sealable plastic bag or glass dish. Whisk together remaining ingredients. Pour half of the marinade over the 2 tenderloins and turn to coat. Seal bag or cover dish and marinate in the fridge for up to 24 hours. Cover and refrigerate remaining sauce. When ready to cook, remove pork and discard marinade. Place tenderloin halves on a clean cutting board and braid; secure loose ends with toothpicks. Put reserved marinade in a small sauce pan and simmer for a few minutes, stirring often until it reduces down a bit. Grill braids, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145. Discard toothpicks. Let stand for 5 minutes before slicing. Serve pork with a drizzle of the Teriyaki sauce.
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