1 and 1/2 pounds lean pork tenderloin, thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons dark corn syrup
2 tablespoons lemon juice
2 tablespoons dry sherry
2 tablespoons seasoned rice vinegar (or wine vinegar)
2 garlic cloves, minced
1 teaspoon minced pared gingerroot (or 1/2 teaspoon dried ginger)
In a glass or stainless-steel mixing bowl, combine all ingredients except for the tenderloin. Thinly slice tenderloin, & place in mixture. Cover and refrigerate for at least 1 hour or overnight
Preheat broiler. Arrange pork on rack in broiling pan, reserving marinade.
Broil until done to taste, about 5 minutes on each side. Add 1 teaspoon cornstarch to reserved marinade, stirring to dissolve cornstarch. Bring mixture to a boil, then reduce heat to low and let simmer for 2 minutes.
To serve, arrange pork on serving platter and top with marinade sauce.
A whole pork tenderloin in the marinade can be baked at 350 degrees for about 25-30 minutes or until done.
If grilling an entire tenderloin, turn the meat often and baste with marinade.
Internal temperature should be 150-155 degrees.