[ad_1]
This easy recipe for teriyaki pork tenderloin comes out tender and juicy with a flavorful sauce!
Pork is marinated in a simple homemade teriyaki sauce (you can substitute store-bought sauce if you’d like) and cooked to tender perfection.
Like most pork tenderloin recipes this lean meat is full of flavor and cooks quickly making for a perfect weeknight meal!
Pork tenderloin is truly one of my favorite cuts of meat to make. It’s very lean, cooks quickly and when cooked to the right temperature, it is incredibly tender.
Ingredients for Teriyaki Pork Tenderloin
No need to buy pre-made teriyaki sauce when you can make it right at home with just a few ingredients!
While we often think of teriyaki just as a flavor it is actually a Japanese technique of cooking. This method refers to grilling or broiling with a combination of sugar and soy sauce (and often mirin)! In the sauce below I add a little bit of orange juice (or pineapple juice) for a citrusy flavor.
PORK TENDERLOIN is not to be confused with pork loin. Tenderloin is a long thin piece of meat, about 2″ in diameter and about 14″ long (pork loin is much thicker, about 4″ in diameter). You want the longer, thinner pork tenderloin for this recipe.
TERIYAKI SAUCE is best when homemade, it has more flavor. The homemade version contains orange juice or pineapple juice, fresh ginger and garlic and a bit of brown sugar. We use soy sauce in this recipe which both adds flavor and tenderizes the meat.
If you’re in a pinch, you can certainly use a premade sauce, try to choose one that has a thicker consistency like barbecue sauce. If using store bought, I like to add a little bit of garlic, orange zest, or juice and some sesame oil to the bottled sauce for more flavor.
SESAME OIL Don’t skip or substitute sesame oil if possible as it has a unique nutty flavor that is beautiful in this recipe.
How to Make Teriyaki Pork Tenderloin
- Marinate: Prepare the teriyaki sauce and marinate the pork tenderloin in half of it. Keep remaining sauce in the refrigerator for serving.
- Roast the Tenderloin: Roast pork tenderloin in the oven for about 20 minutes (per the recipe below).
- Thicken the Sauce: While the pork is resting, simmer and thicken the remaining sauce.
- Remove pork from the oven and let it rest before slicing.
Drizzle sauce over pork tenderloin and garnish with green onions and sesame seeds if desired. (For best results, gently toast sesame seeds in a small skillet until they are just browned.)
KITCHEN TIP: When cooking meat, I recommend an instant read thermometer. You can find them as low as $15. This will ensure that your meats are cooked to a safe temperature yet come out tender and juicy.
What to Serve with Pork Tenderloin
A perfect marinade is all in the technique!
More Pork Tenderloin Favorites
Did your family love this Teriyaki Pork Tenderloin? Be sure to leave a comment and a rating below!
Teriyaki Pork Tenderloin
Marinated in a homemade sauce & baked until tender & juicy, this Teriyaki Pork Tenderloin is a delicious, flavorful dish!
-
If making homemade sauce, combine teriyaki sauce ingredients in a small bowl. Add half of the teriyaki sauce to the pork tenderloin (refrigerate the remaining sauce to thicken for serving).
-
Marinate the pork for 30 minutes or up to 4 hours. Remove tenderloin from the marinade and discard the marinade.
-
Preheat oven to 450°F. Line a baking sheet with foil. Cook tenderloin 17-20 minutes or until a thermometer reads an internal temperature of 145° F.
-
While pork is cooking, combine reserved sauce with 3 tablespoons water in a small saucepan and bring to a simmer.
-
Combine 1 tablespoon cornstarch with 1 tablespoon water and add to simmering sauce a bit at a time to thicken. You may not need all of the cornstarch mixture.
-
Remove pork from the oven and allow to rest at least 5 minutes before slicing.
-
Drizzle pork with thickened sauce and garnish with green onions and sesame seeds.
Use a thermometer and remove the pork from the oven when it reaches 145°F or just before.
Allow the meat to rest before cutting.
Do not overcook. Pork tenderloin is very lean if overcooked can become dry.
Once the sauce is thickened, add the juices from the rested pork tenderloin for extra flavor.
Calories: 266, Carbohydrates: 14g, Protein: 26g, Fat: 12g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 1142mg, Potassium: 548mg, Fiber: 1g, Sugar: 11g, Vitamin A: 44IU, Vitamin C: 11mg, Calcium: 23mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword best Teriyaki Pork Tenderloin, how to make Teriyaki Pork Tenderloin, Teriyaki Pork Tenderloin, Teriyaki Pork Tenderloin recipe
Course Dinner, Entree, Main Course, Pork
Cuisine American, Asian
[ad_2]
Source link
