Ginger Teriyaki Pork with Butternut Squash and Mushrooms

Ginger Teriyaki Pork with Butternut Squash and Mushrooms


Ginger Teriyaki Char Crust®
2 Pork Tenderloins
Olive Oil
1 Cup Barley
3 Cups Chicken Broth
Butternut Squash

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.

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