Pork Tenderloin Teriyaki

Adapted from The Fannie Farmer Cookbook, 12th Edition, revised by Marion Cunningham (Alfred A. Knopf, 1979)

This recipe appeared in the 12th edition of The Fannie Farmer Cookbook. For some reason it was omitted from the 13th edition, which is a shame because it’s easy, reliable, and delicious. I’ve been making it for years.

Serves 6

4 tablespoons soy sauce
2 tablespoons oil
2 teaspoons honey
¼ to ½ teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon black pepper
2 pork tenderloins

If you are only cooking 1 pork tenderloin, use the same amount of marinade; do not halve it.

Mix together the soy sauce, peanut oil, honey, garlic powder, ginger, and pepper until well blended. I usually do this directly in the dish I am going to marinate the tenderloins in — an oval platter — but you can also mix it in a jar or small bowl and pour it over the pork.

Marinate at room temperature for about 40 minutes, but no longer than 1 hour. If you refrigerate the tenderloins, they can marinate a little longer, but I would not leave them more than about 3 hours. The pork should be at room temperature before cooking, which is why I usually use the shorter room-temperature method.

Remove the tenderloins from the marinade and grill for about 20 minutes, more or less depending on their diameter, turning so they cook evenly on all sides. Let rest about 5 minutes before slicing.

Can be served immediately, at room temperature, or cold.