CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2004-12-19
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1 pkg boneless pork tenderloin for bbq
- it usually comes sliced,if not cut the loin into pieces that resemble ribs.
- 1 bottle terriaki sauce or your favorite marinade or bbq sauce.
- 1 clove chopped garlic+1 tsp chopped ginger(if desired)
- 1 heavy duty ziplock bag or container to marinade in.
Instructions
Marinade the meat for as long as you can in fridge or cooler(if in the cooler make sure you seal the container well. If it leaks its real messy)I find 24hrs is perfect. Cook on med/low bbq; turning meat as it cooks to desired doneness. This can also be prepared in the oven. Just line a baking pan with foil,bake at 425 for about 20-25 mins or until meat is 160F with meat thermometer.
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