Teriyaki Pork Tenderloin
Teriyaki Pork Tenderloin is a delicious and easy-to-make dish that will impress your friends and family. The pork is marinated in a homemade teriyaki sauce, then baked until juicy and tender.
The combination of pork and teriyaki sauce is a match made in heaven. The pork is tender and juicy, while the teriyaki sauce provides a flavorful and slightly sweet coating with a hint of umami flavor.
For this recipe, you’ll make an easy homemade teriyaki sauce from scratch that includes simple ingredients like garlic, ginger, soy sauce, rice vinegar, and brown sugar. Half of the mixture is used as a marinade while the other half is turned into a beautiful glaze to be drizzled on top.
Serve this pork tenderloin as the main protein with your favorite side dishes. Or use it for a stir fry, tacos, or sandwiches. It also tastes great on a bed of rice or noodles.
If you’re looking for an easy way to add some Asian flair to your dinner table, then teriyaki pork tenderloin is the perfect recipe for you!
Teriyaki Pork Tenderloin Ingredients:
- Pork Tenderloin – The main protein for the dish, pork tenderloin is lean and is great at taking on any flavors it’s marinated in.
- Soy Sauce – Adds saltiness and umami flavor to the teriyaki sauce.
- Rice Vinegar – A mild vinegar that adds a touch of acidity to the sauce.
- Brown Sugar – Adds sweetness to the teriyaki sauce.
- Garlic & Ginger Paste – Adds fresh garlic and ginger flavor to the pork while the paste mixes well into the rest of the ingredients.
- Cornstarch – Mixed with water to create a slurry that helps thicken the finishing sauce.
- Garnish – A mix of toasted sesame seeds and sliced green onions make a great garnish for this Asian-inspired protein.
Recipe Tips
- The safe internal temperature of pork is 145°F. To be sure your pork is cooked correctly, insert a meat thermometer into the center of the pork tenderloin.
- Pork tenderloins are typically packaged in twos. The cut of meat is thicker at one end and usually tapers down into a thinner end. Two tenderloins are bundled together facing opposite directions so that the overall thickness is balanced and the pork cooks evenly. If the two tenderloins are pretty evenly shaped (the same thickness throughout), you can separate them and cook them side by side, as we have here. Whether bundled together or set side by side, determine the doneness using a digital/meat thermometer and remove when the meat registers precisely 145°F as it can dry out quickly.
- The minimum time needed to marinate pork tenderloin is 30 minutes. For the best flavor, try to marinate the pork overnight.
- Make sure the pork is fully submerged in the marinade for an even flavor. If it’s not, be sure to turn it in occasionally.
- We used garlic and ginger pastes here because they are so easy to use and mix well into a marinade or sauce. You can use fresh garlic and ginger in place of the pastes. Mince finely and whisk into the marinade to ensure even distribution.
Variations
- Don’t enjoy pork? Try making this recipe using chicken breast or chicken thighs.
- Add some vegetables to the dish by stirring in chopped broccoli, snap peas, or red peppers into the teriyaki sauce before baking.
- Make it spicy by adding a few teaspoons of Sriracha sauce to the teriyaki sauce.
- Replace the brown sugar with honey for a sweeter flavor and a slightly thicker sauce.
- Make it vegetarian by marinating tofu or tempeh in the teriyaki sauce then baking until crispy.
Storing and Freezing
Storing: To store leftovers, let the pork cool completely then store in an airtight container in the fridge for up to four days. Reheat in the microwave or in a skillet on the stove.
Freezing: You can also freeze cooked pork tenderloin. Wrap tightly in plastic wrap then place in a freezer-safe container or bag. Freeze for up to three months. Thaw overnight in the fridge before reheating.
More Pork Recipes to Try
Ingredients
- ½ cup soy sauce
- 2 tablespoons rice vinegar
- ¼ cup light brown sugar
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 to 3 pounds pork tenderloin
- 1 tablespoon cornstarch
- 1 tablespoon water, cold
- Toasted sesame seeds for garnish
- Sliced green onions, for garnish
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, garlic paste and ginger paste. Set aside half of the mixture to be used as a glaze for serving with the pork. The remaining will be used as a marinade.½ cup soy sauce2 tablespoons rice vinegar¼ cup light brown sugar1 teaspoon garlic paste1 teaspoon ginger paste
- Place the tenderloin in a large sealable container or plastic bag. Pour the marinade over the tenderloin, refrigerate, and marinate for at least 30 minutes or up to overnight. If the entire tenderloin is not submerged in the marinade, turn it occasionally.2 to 3 pounds pork tenderloin
- When you’re ready to cook the tenderloin, and preheat the oven to 400°F. Line a large baking sheet or baking dish with aluminum foil, and spray with cooking spray.
- Place the tenderloin on the prepared baking sheet, and discard the marinade.
- Bake for 25-35 minutes, or until the pork reaches an internal temperature of 145°F. Allow the pork to rest for 5-10 before slicing and serving.
- While the meat is cooking, transfer the reserved soy sauce mixture to a saucepan. Bring to a simmer, and combine the cornstarch and water together to make a cornstarch “slurry.”1 tablespoon cornstarch1 tablespoon water
- Whisk the slurry into the simmering soy sauce mixture, and cook 1-2 minutes longer, until the sauce has thickened slightly.
- Drizzle sauce over the pork tenderloin and serve. Garnish with sliced green onions and sesame seeds if desired.Toasted sesame seeds for garnishSliced green onions
- See post for storage options.