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Perfect Pork Tenderloin
My go-to 3-ingredient marinade
Makes 6-8 servings
2 (1-pound) pork tenderloins, trimmed of excess fat
1/4 cup reduced sodium soy sauce
1/4 cup NAKANO roasted garlic seasoned rice vinegar
2 tablespoons honey
1. Combine all ingredients in re-sealable plastic bag. Add pork tenderloins and refrigerate overnight, if time permits, turning meat several times.
2. Preheat oven 350°F. Bake 40-45 minutes or until meat thermometer inserted into thickest portion of tenderloin registers 160°F. Slice tenderloin and serve.
Mango Black Bean Salsa
1 (15-ounce) can black beans, rinsed and drained
2 ripe mangos, peeled, pitted, and chopped, or 1 (26-ounce) jar mangos, drained
1/3 cup finely chopped red onion
2 tablespoons NAKANO seasoned rice vinegar
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon chopped jarred jalapeño peppers
1. In medium bowl, combine black beans, mango, onion, lime juice, oil, jalapeños.
Glazed Fresh Strawberry Pizza Pie
My go-to 3-ingredient marinade
Makes 6-8 servings
2 (1-pound) pork tenderloins, trimmed of excess fat
1/4 cup reduced sodium soy sauce
1/4 cup NAKANO roasted garlic seasoned rice vinegar
2 tablespoons honey
1. Combine all ingredients in re-sealable plastic bag. Add pork tenderloins and refrigerate overnight, if time permits, turning meat several times.
2. Preheat oven 350°F. Bake 40-45 minutes or until meat thermometer inserted into thickest portion of tenderloin registers 160°F. Slice tenderloin and serve.
Mango Black Bean Salsa
1 (15-ounce) can black beans, rinsed and drained
2 ripe mangos, peeled, pitted, and chopped, or 1 (26-ounce) jar mangos, drained
1/3 cup finely chopped red onion
2 tablespoons NAKANO seasoned rice vinegar
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon chopped jarred jalapeño peppers
1. In medium bowl, combine black beans, mango, onion, lime juice, oil, jalapeños.
Glazed Fresh Strawberry Pizza Pie
