Teriyaki Pork Tenderloin
Serves 4

1 pork tenderloin
1/2 bottle Big Acres Teriyaki Marinade
1/4 cup red wine
2 tbls mixed peppercorns, coarsely crushed
1 or 2 cloves of garlic, chopped

Make a cylindrical shape of the meat: cut off the tenderloin's silverskin with a sharp knife. Make a 1/2-inch deep cut in the tail about 3 inches from the end and fold it over and tie the tail to the tenderloin with butcher's string. Tie the head of the tenderloin with butcher's string as well. Place in glass dish.

In a medium bowl, mix Teriyaki marinade, wine, peppercorns, and garlic. Pour over tenderloin, turn meat to cover, and place covered in refrigerator. Refrigerate for 2 hours or overnight.

Grill on low heat until done (3 to 4 minutes on 4 sides for medium doneness). Let meat sit for 5 minutes before cutting into 1/2-inch rounds. Serve warm with garlic mashed potatoes and green beans.

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