Aloha Teriyaki Pork Tenderloin
1/2 cup soy sauce
3/4 cup Aloha Traveler Pineapple Shandy, plus more if needed
2 tablespoons corn starch
4 tablespoons honey
2 tablespoons rice vinegar (available in Asian food aisle of most supermarkets)
2 cloves garlic, put through a press
2 tablespoons grated fresh, peeled ginger
1 teaspoon sesame oil
2 (1-pound) pork tenderloins
- In a saucepan, stir together the soy sauce, Aloha Traveler Pineapple Shandy, and corn starch. Heat, stirring, until corn starch is dissolved. Add honey, vinegar, garlic and ginger and cook, stirring occasionally, until honey is dissolved and sauce begins to thicken, 3 to 5 minutes. Stir in the sesame oil. You will have about 1 and 1/2 cups. Set aside to cool.
- Divide the teriyaki sauce into two bowls. Cover one and refrigerate; you will use it for serving. Stir the remaining half of the sauce; if it is too thick or gluey, add a tablespoon (or more) Aloha Traveler Pineapple Shandy and mix well until you reach a pourable consistency. Put the pork in a non-reactive pan large enough to just fit the meat without bending it. Pour marinade over, turning the pork to coat. Cover and refrigerate 4 to 12 hours, turning once or twice.
- Preheat the oven to 425 degrees F. Line a baking pan with heavy-duty aluminum foil.
- Remove the pork from the marinade, scraping off any residual marinade and setting it aside. Place the pork in the lined pan and bake for 20 to 25 minutes, or until an instant-read thermometer measures 145 degrees F. (see note). Baste with the reserved marinade halfway through. Discard any remaining marinade.
- Remove pork from pan, and set aside on a cutting board, tented with foil, to rest for 10 to 15 minutes. Pour the pan juices into a saucepan, and add the reserved, refrigerate teriyaki sauce. Heat gently, stirring frequently.
- Slice the pork and drizzle with the warm teriyaki sauce. Serve immediately.
Note: The USDA recommends that pork be cooked to an internal temperature of at least 160 degrees F. The pork will keep cooking while it is resting, and should reach this temperature without overcooking.