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Teriyaki Pork Tenderloin

Ok you are looking for something different to serve to your guests.  But you don’t have a lot of time and don’t want to spend a bunch of money.  How about this simple but incredible Teriyaki Pork Tenderloin! Always a family favorite any day of the week.  For best results marinade the pork the night before. Minimum 3-4 hours is highly recommended. Pre-make then freeze for a future dinner!

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INGREDIENTS 
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Whole pork tenderloin – small (1 lb) – large (6 lbs)
Large bottle Yoshida’s Teriyaki Glaze
Large zip-lock storage bags


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PREPARATION
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  • Pour a good amount of the Yoshida’s Teriyaki glaze into a large zip lock bag.
  • Place each tenderloin in the bag. You can place multiple small tenderloin’s (up to 1 lb) in single bag. Use one bag for larger tenderloins. Seal bag and turn over and over to fully coat the meat.
  • Let marinate over night in the refrigerator. Minimum 3-4 hours.

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COOK
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  • Get your smoker going and heat to 375F. For this dish, we prefer Apple or Mesquite pellets.
  • Place 1 or 2 PhatMat Grill Mesh on your smoker depending on how many tenderloins you plan to grill or the size of the tenderloin.  
  • Remove each tenderloin using a set of long tongs from each marinade bag and place directly on your PhatMat Grill mesh.
  • Smoke until internal temperature gets to 130F (medium). About 30 minutes depending on the size of the tenderloin.  Turn once after 15 minutes.
  • Use your Chill Gear gloves to safely remove the tenderloin and Grill mesh. Just grab the edges and place into a baking pan.
  • Cover and let rest 10 minutes before slicing.
  • We recommend straight, thin cuts.  Serve with your favorite grilled vegetables or a smoked salad.
  • Enjoy!