| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Teriyaki Baste & Glaze |
| Kikkoman | ||
| 4 | t | Dry sherry |
| 1 | T | Dijon mustard |
| 2 | Pork tenderloins | |
| each about 3/4 pound |
INSTRUCTIONS
Blend teriyaki baste & glaze, sherry and mustard; set aside. Place tenderloins on rack in shallow roasting pan; brush thoroughly with baste & glaze mixture. Bake at 350 F. 1 hour, or until meat thermometer inserted in thickest part registers 160 F. Turn tenderloins over and brush with remaining baste & glaze mixture every 20 minutes. Let stand 5 minutes before slicing. Makes 4 to 6 servings. Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 29
Total Fat: 3.2g
Cholesterol: 35.7mg
Sodium: 71.6mg
Potassium: 178mg
Carbohydrates: <1g
Fiber: <1g
Protein: 11.5g