Braided Teriyaki Pork Tenderloin with Miso
Recipe created by Home Chef Marc Beaulieu, Certified PNWBA & KCBS BBQ Judge
Prep Time 4 hours hrs
Cook Time 20 minutes mins
Total Time 4 hours hrs 20 minutes mins
- 1 Johnston’s Pork Tenderloin trimmed
- ¼ cup maple syrup
- ¼ cup tamarind paste
- 1 Tbsp hoisin sauce
- 2 garlic cloves minced
- 1 inch ginger root minced
In a bowl, mix together all ingredients except pork tenderloin.
To braid tenderloin, start about 1 inch in on thickest end and make 2 even lengthwise slices. Place in re-sealable bag and refrigerate 4 hours or overnight.
Remove tenderloin from marinade. Braid loin and secure with toothpicks at thin ends.
Pour leftover marinade into pot and reduce on medium heat until thickened.
Grill tenderloin until 145°F at thickest part.
Glaze with thickened marinade.
Serve with veggie stir fry and basmati rice. Garnish dish with sesame seeds and sliced green onions.