Ingredients:
Ginger Teriyaki Pork Tenderloin
Preheat broiler and broiler pan.
Coat your pork tenderloin with Ginger Teriyaki Char Crust® seasoning and then brush olive oil over meat.
Place on a preheated pan. Pan should be 4 to 5 inches from the broiler.
Turn every 2 minutes until done: about 17 to 20 minutes to an internal temperature of 145 (depending on thickness of your pork tenderloins).
Let rest for about 10 minutes and slice.
Side: Barley with Butternut Squash and Mushrooms
Cook barley in chicken broth: combine one cup of barley and 3 cups of chicken broth in a medium pan. Cook for about 25-30 minutes until barley is tender.
Roast butternut squash & mushrooms: Sprinkle mushrooms and butternut squash with Ginger Teriyaki. Drizzle with olive oil and some chopped sage. Roast in oven at 475 degrees for 20 minutes.
Step up option: Balsamic Cherry Reduction
Take 1 cup of dried cherries and add to a pan with ½ cup of balsamic vinegar and simmer for about 15 minutes. Drizzle over the pork and serve.
