Pork Teriyaki
Elevate your dinner game with this flavorful and easy Pork Teriyaki recipe, a perfect blend of savory, sweet, and umami-rich Japanese-inspired flavors. Tender slices of pork tenderloin are seared to golden perfection, then coated in a rich homemade teriyaki sauce made from soy sauce, mirin, brown sugar, garlic, and ginger. Thickened with a simple cornstarch slurry, the glossy glaze clings beautifully to the pork, delivering an irresistible burst of flavor in every bite. Serve this mouthwatering dish over steamed rice or alongside vibrant sautéed vegetables for a quick, satisfying meal that’s ready in just 35 minutes. Garnished with sesame seeds and green onions, this Pork Teriyaki is not just a dish—it's a restaurant-quality experience in the comfort of your own home. Perfect for weeknight dinners or impressing guests, it's a must-try for fans of Japanese cuisine.
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 100 ml Soy sauce
- 50 ml Mirin (Japanese sweet rice wine)
- 30 ml Sake (optional)
- 2 tablespoons Brown sugar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
Trim any excess fat from the pork tenderloin and slice it into thin medallions, about 1/2 cm thick. Set aside.
In a small bowl, mix the soy sauce, mirin, sake (if using), brown sugar, minced garlic, and grated ginger. Stir until the sugar is dissolved and set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil. Once the oil is hot, add the sliced pork in a single layer and cook for about 2-3 minutes per side until golden brown and cooked through. Cook in batches if necessary to avoid overcrowding the pan. Remove the pork and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the pan. Pour the prepared teriyaki sauce into the skillet, stirring occasionally. Allow it to heat and reduce slightly, about 3-4 minutes.
In a small bowl, combine the cornstarch with water to form a slurry. Gradually whisk the slurry into the simmering sauce to thicken, stirring constantly for 1-2 minutes.
Return the cooked pork slices to the pan and toss them gently in the sauce to coat evenly. Cook for an additional 1-2 minutes until the pork is fully glazed and warmed through.
Remove the skillet from heat and transfer the Pork Teriyaki to a serving plate.
Garnish with sesame seeds and sliced green onions, if desired. Serve hot over steamed rice or with sautéed vegetables.
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 19.4 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5607 mg | 244% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 41.4 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 132 mg | 10% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2831 mg | 60% | |
*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.
