Sugar-Free Teriyaki Pork Loin
Elevate your dinner table with this irresistibly savory Sugar-Free Teriyaki Pork Loin, a guilt-free twist on the classic Asian-inspired dish. Featuring a succulent, oven-roasted pork loin marinated in a bold blend of low-sodium soy sauce, coconut aminos, rice vinegar, fresh ginger, and garlic, this recipe packs flavor without the added sugars. Sweetened naturally with liquid stevia or monk fruit, and thickened with cornstarch or arrowroot powder, the homemade teriyaki glaze is the perfect finishing touch for this wholesome and delicious entrée. With minimal prep time and straightforward cooking instructions, this tender pork loin is ideal for a healthy family dinner or entertaining guests. Garnished with sesame seeds and green onions, it’s as visually appealing as it is flavorful. Perfect for those seeking sugar-free, low-carb, or keto-friendly recipes, this dish balances simplicity and sophistication in every bite!
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 0.5 cup Soy sauce (low-sodium)
- 0.25 cup Coconut aminos
- 2 tablespoons Rice vinegar
- 1 tablespoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 2 teaspoons Sesame oil
- 10 drops Liquid stevia or monk fruit sweetener
- 1 teaspoon Cornstarch or arrowroot powder
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (for garnish)
- 2 stalks Green onions (sliced, for garnish)
Instructions
Trim any excess fat from the pork loin and pat it dry with paper towels.
In a medium bowl, whisk together the soy sauce, coconut aminos, rice vinegar, grated ginger, minced garlic, sesame oil, and liquid stevia or monk fruit sweetener.
Place the pork loin in a resealable plastic bag or shallow dish and pour half of the teriyaki marinade over it. Reserve the other half in the refrigerator for later use.
Seal the bag (or cover the dish) and marinate the pork loin in the refrigerator for at least 2 hours, or overnight for best flavor.
Preheat your oven to 375°F (190°C).
Remove the pork loin from the marinade and place it in a roasting pan. Discard the used marinade.
Roast the pork loin in the preheated oven for 40-45 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the reserved marinade every 10-15 minutes.
While the pork is cooking, prepare the teriyaki glaze: Pour the remaining marinade into a small saucepan and bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch or arrowroot powder with 2 tablespoons of water until fully dissolved. Whisk this mixture into the simmering marinade to thicken the sauce. Cook for 1-2 minutes, then remove from heat.
Once the pork loin is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
Drizzle the thickened teriyaki glaze over the sliced pork loin and garnish with sesame seeds and sliced green onions.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 5565 mg | 242% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 12.9 g | ||
| Protein | 254.5 g | 509% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4726 mg | 101% | |
*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.
