Home Cooks > Recipes
2 Pork Tenderloins (about 3/4 pound)
1 bottle Kikkoman Teriyaki Takumi Triple Ginger (20.5 oz bottle), divided
1/2 c. Kikkoman Ponzu (or Kikkoman Rice Vinegar)
6 buns French Rolls (sliced in half)
Marinate pork tenderloin in 1/2 cup Takumi, at least 2 hours to overnight. Prepare grill for indirect-heat cooking over low heat. Combine ponzu sauce with 1/2 cup Takumi. Grill pork over low heat, turning it over and basting with ponzu mixture every 30 minutes, about 2 hours until meat is no longer pink in the center but still moist. When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl, toss with remaining sauce. Serve on French rolls with Asian slaw. To make Asian slaw, combine 1 package (about 6 cups) pre-cut cole slaw mixture, 3/4 cup shredded carrots, 1/2 cup rice vinegar, 1/2 cup soy sauce and 1 tablespoon sesame oil.
If you like this, try...
On the purchase of any TWO (2) Kikkoman Products 10 oz. or Larger.
On any one (1) Kikkoman product 10 oz or larger.