To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
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See Also:
- Barbeque & Grilling
- BBQ & Grilling
- Healthy Living
- Low-Fat
- Main Dish
- Main Dishes
- Meat & Poultry
- Pork
- Pork Tenderloin
- Recipes
- Recipes > BBQ & Grilling
- Recipes > BBQ & Grilling > Pork
- Recipes > BBQ & Grilling > Pork > Tenderloin
- Recipes > Healthy Living
- Recipes > Healthy Living > Low-Fat
- Recipes > Healthy Living > Low-Fat > Main Dishes
- Recipes > Main Dish
- Recipes > Main Dish > Roasts
- Recipes > Main Dish > Roasts > Pork Tenderloin
- Recipes > Meat & Poultry
- Recipes > Meat & Poultry > Pork
- Recipes > Meat & Poultry > Pork > Barbeque & Grilling
- Recipes > Meat & Poultry > Pork > Main Dishes
- Roasts
- Tenderloin