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  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Passive Time: 0 Minutes
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

Products Used in this Recipe


Ginger Teriyaki 4oz

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.


BRC WomenOwned CRC


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