This recipe was developed by me for Smithfield, who I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love!
Well, friends. We’ve reached another huge milestone with the kids.
Trevor no longer refers to every.single.meat.in.existence as chicken.
Not quite on the same level as potty training or being able to buckle themselves, I know. But omg, it sort of drove me crazy.
When I got a huge box of marinated pork, though – and made a few recipes – he totally got it.
I’m beyond excited to be working with Smithfield this year!
They’ve got three distinct cuts of pork – tenderloin, loin filet, and sirloin – to suit several cooking styles and dishes. Slow marinated in delicious seasonings including Peppercorn & Garlic, Teriyaki, Garlic & Herb, Mesquite and Rosemary & Olive Oil, there’s something for everyone. I’ve used all of them. Sometimes grilled, sometimes roasted, and sometimes sautéed. Always fantastic!
Because their Fresh Pork is pre-marinated, it saves time in the kitchen and perfect for cooking a simple, but extremely delicious meal.
It was tough to decide which to highlight first. But in the end, the Teriyaki won out. You all know how much I adore Asian flavors.
This dish is crazy easy, but doesn’t skimp on taste. You must make it. So so tender. Like butter!
- 2 tablespoons low sodium soy sauce
- 1/3 cup low sodium chicken stock
- 2 tablespoons dry sherry
- 2 1/2 teaspoons granulated sugar
- 1/2 tablespoon freshly grated ginger
- 1 teaspoon wasabi paste
- 1 (18 ounce) Smithfield Teriyaki Pork Tenderloin
- 1 tablespoon canola oil
- 3 scallions , chopped small
Preheat oven to 425 degrees.
In a small bowl, whisk together the soy sauce, chicken stock, sherry, sugar, ginger, and wasabi; set aside.
Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in oven for 15 minutes or until a thermometer registers 145°. Remove pork from pan; place on a cutting board. Let stand 5 minutes.
Being very careful - the handle on the pan will be HOT! - place pan back on the stove over medium heat. Pour in the soy sauce mixture and cook for about a minute. Stir in the scallions.
Cut the pork into thin slices. Divide onto plates and top with the sauce. Serve immediately.
I served this with white rice and sautéed green beans with salt, pepper, and sesame oil.