Gluten-Free Teriyaki Pork Loin
Savor the bold flavors of this Gluten-Free Teriyaki Pork Loin, a dish that perfectly balances sweet, savory, and umami notes in every bite. Featuring a mouthwatering marinade made with gluten-free tamari sauce, pineapple juice, honey, fresh ginger, and garlic, this recipe is both allergy-friendly and irresistibly delicious. The pork loin is oven-roasted to tender perfection, then glazed with a thick, glossy homemade teriyaki sauce for a restaurant-quality finish. Garnished with chopped green onions and sesame seeds, this dish is as visually appealing as it is flavorful. Ready in just over an hour, this recipe is ideal for family dinners, dinner parties, or meal prep. Serve with steamed rice and sautéed vegetables for a complete gluten-free feast!
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Recipe Information
Ingredients
- 2 lbs Pork loin
- 0.5 cup Gluten-free tamari sauce
- 0.25 cup Pineapple juice
- 3 tbsp Honey
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Sesame oil
- 2 tsp Cornstarch
- 2 tbsp Water
- 2 stalks Green onions, chopped (for garnish)
- 1 tsp Sesame seeds (for garnish)
Instructions
In a medium bowl, whisk together the gluten-free tamari sauce, pineapple juice, honey, minced garlic, grated ginger, and sesame oil to create the teriyaki marinade.
Place the pork loin in a large resealable plastic bag or a shallow dish, then pour the marinade over the pork loin. Ensure the meat is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
Preheat your oven to 375°F (190°C).
Remove the pork loin from the marinade, reserving the marinade for later use. Place the pork loin on a roasting pan lined with aluminum foil.
Bake the pork loin in the preheated oven for 45-50 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork loin with some of the reserved marinade halfway through cooking.
While the pork loin is baking, prepare the teriyaki glaze. Pour the reserved marinade into a small saucepan and bring it to a boil. Let it cook for 1-2 minutes to eliminate any bacteria from the raw pork.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly whisk the slurry into the boiling marinade. Lower the heat and simmer for 3-5 minutes, stirring frequently, until the sauce thickens into a glossy glaze.
Once the pork loin is fully cooked, remove it from the oven and let it rest for 5-10 minutes before slicing to retain the juices.
Slice the pork loin into ½-inch thick pieces and drizzle the teriyaki glaze generously over the top.
Garnish with chopped green onions and sesame seeds before serving. Enjoy your Gluten-Free Teriyaki Pork Loin with steamed rice and sautéed vegetables for a complete meal!
Nutrition Facts
Calories |
2679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 7962 mg | 346% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 60.9 g | ||
| Protein | 262.6 g | 525% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4446 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
