Teriyaki Ginger Pork Tenderloin
Unlock the vibrant flavors of this Teriyaki Ginger Pork Tenderloin, a tender and juicy centerpiece that's both sophisticated and easy to prepare. Marinated to perfection in a bold blend of soy sauce, brown sugar, fresh ginger, garlic, and sesame oil, this pork tenderloin boasts a harmonious balance of savory, sweet, and aromatic notes. After being seared to golden perfection and roasted to succulent doneness, it’s finished with a luscious homemade teriyaki sauce thickened with a cornstarch slurry for just the right consistency. Garnished with sliced green onions and sesame seeds, this dish is as visually stunning as it is delicious. Ready in under an hour and perfect for a weeknight dinner or special occasion, serve this flavorful dish alongside steamed rice and your favorite vegetables for a well-rounded, crowd-pleasing meal.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 0.5 cup Soy sauce
- 3 tbsp Brown sugar
- 2 tsp Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tbsp Cornstarch
- 2 tbsp Water (for cornstarch slurry)
- 2 tbsp Green onions (sliced, for garnish)
- 1 tbsp Sesame seeds (optional, for garnish)
Instructions
In a medium bowl, whisk together the soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, and sesame oil to create the marinade.
Place the pork tenderloin in a large resealable plastic bag or shallow dish, and pour half of the marinade over the pork. Reserve the remaining marinade for later use.
Seal the bag or cover the dish, and marinate the pork in the refrigerator for at least 2 hours or up to overnight for maximum flavor.
Preheat your oven to 400°F (200°C).
Remove the pork from the marinade, allowing any excess to drip off, and pat it dry with paper towels.
Heat a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides for about 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for well-done.
While the pork is roasting, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly whisk this slurry into the simmering marinade to thicken it into a sauce.
Once the pork is done, remove it from the oven and let it rest for 5 minutes before slicing it into medallions.
Drizzle the thickened teriyaki ginger sauce over the sliced pork. Garnish with sliced green onions and sesame seeds if desired.
Serve the teriyaki ginger pork tenderloin with steamed rice and vegetables for a complete meal.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1541 mg | 67% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 9.9 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 691 mg | 15% | |
*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.
