The Best Teriyaki Marinade Ever
This is James Eagle’s recipe from Kenmore Greatest Generations of Grilling Cook Off recipes at the Ohio State Fair.
preparation
preparation time
0 mins
cook time
0
servings
3
calories
768
ingredients
0.75 cup vegetable oil
0.25 cup soy sauce
3 tablespoons orange juice
3 tablespoons brown sugar
2 tablespoons dehydrated onion
1 tablespoons parsley finely chopped
1 teaspoons garlic pressed
1 teaspoons tabasco
0.5 teaspoons ground ginger
1 pounds pork tenderloin
1 pineapple
directions
Step 1
Combine the top eight ingredients together in a medium size bowl. Whisk for 30 seconds and set aside.
Step 2
Trim/remove any fat or sinew from pork tenderloin. Cut into 15 - 10 oz. pieces, add to marinade.
Step 3
Place lid on bowl and gently swirl pork to cover meat. Refrigerate marinated pork overnight for best flavor.
Step 4
Clean and core one pineapple, cutting it into approximately 1-in. wedges. Refrigerate till needed.
Step 5
Before grilling, place five marinated pork pieces and five pineapples wedges on a skewer, alternating pork and pineapple.
Step 6
Pour marinade in a small pan and heat on grill top until it boils. Remove marinade from heat and use to baste skewers before serving.
Step 7
Place on grill, using med-high heat and cook until pork is at least an internal temperature of 160 degrees.
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