Teriyaki Pork Tenderloin
Juicy, tender, and bursting with savory-sweet flavor, this Teriyaki Pork Tenderloin recipe is a showstopper for any dinner table. The star is the mouthwatering homemade teriyaki marinade, crafted with soy sauce, brown sugar, honey, and fragrant sesame oil, enhanced by fresh garlic and ginger for a bold, aromatic kick. Whether roasted to perfection in the oven or grilled to achieve a smoky char, this pork tenderloin is basted in a rich glaze thickened to silky perfection with a cornstarch slurry. Topped with vibrant green onions and toasted sesame seeds, this dish strikes the perfect balance of flavor and presentation. With just 15 minutes of prep and versatile cooking methods, it’s the ultimate dinner option for busy weeknights or special occasions. Plus, it’s packed with essential keywords like "easy teriyaki glaze," "savory pork recipe," and "grilled or roasted pork tenderloin" to make your meal planning seamless!
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Recipe Information
Ingredients
- 2 lbs Pork tenderloin
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tbsp Honey
- 1 tbsp Sesame oil
- 2 tbsp Rice vinegar
- 3 cloves Garlic cloves, minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 Green onions, sliced (for garnish)
- 1 tbsp Sesame seeds (for garnish)
Instructions
In a small bowl, whisk together the soy sauce, brown sugar, honey, sesame oil, rice vinegar, minced garlic, and grated ginger to create the marinade.
Place the pork tenderloins in a resealable plastic bag or shallow dish. Pour half of the marinade over the pork, reserving the other half for later use. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for best results.
Preheat your oven to 400°F (200°C) or heat a grill to medium-high heat.
If roasting: Remove the pork from the marinade and place it on a baking sheet lined with aluminum foil. Roast the pork in the preheated oven for 20-25 minutes, until the interior temperature reaches 145°F (63°C). Baste the pork occasionally with some of the reserved marinade during cooking.
If grilling: Remove the pork from the marinade and grill for 20-25 minutes, turning occasionally and basting with the reserved marinade, until the internal temperature reaches 145°F (63°C).
While the pork is cooking, prepare the teriyaki glaze. In a small saucepan, bring the reserved marinade to a gentle simmer over medium heat.
In a separate small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the simmering sauce and cook for 2-3 minutes, or until the mixture thickens.
Once the pork is done cooking, let it rest for 5 minutes before slicing.
Drizzle the thickened teriyaki glaze over the sliced pork.
Garnish with sliced green onions and sesame seeds before serving. Enjoy!
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 7704 mg | 335% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 71.2 g | ||
| Protein | 237.8 g | 476% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 262 mg | 20% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4878 mg | 104% | |
*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.
