To make Teriyaki Sauce, combine the soy sauce, wine, sake or
sherry, sugar and ginger in a small saucepan
Bring to a boil and
then simmer over medium heat 3 minutes
Whisk water and
cornstarch and stir into sauce
Stir over medium heat 1 minute
or until thickened
Strain sauce and let cool or refrigerate up to 1
week
Trim all fat and silverskin from pork tenderloins
Place
pork in a shallow dish and pour cooled Teriyaki Sauce over them,
turning to coat well
Let stand 1 hour or refrigerate up to 8 hours.
Remove pork from marinade and rotate, one skewered on each
spit rod, 30 minutes, or until the internal temperature reaches
155 to 160 degrees on the instant thermometer
Let stand 5
minutes and then slice diagonally to serve.
Tip: For a quicker preparation, use 1 cup of a prepared Teriyaki
sauce
You may wish to serve the marinade as a sauce over the
sliced pork
If so, transfer the marinade to a saucepan and bring
to a boil; then simmer for 3 to 5 minutes before serving.
