This Teriyaki Pork Tenderloin recipe uses a simple and healthy marinade to turn out a very tender and flavorful meat.
Teriyaki Pork Tenderloin is an excellent, healthy dinner that the whole family enjoys. It’s super easy to make, so it’s a good recipe to make for a weeknight dinner or a special (simple) Sunday night dinner. Serve it with steamed white rice and some stir fried vegetables for a complete meal.
The recipe comes from Ellie Krieger’s Cookbook: The Food You Crave. I’ve mentioned this cookbook before, and it’s TOTALLY worth getting. Every recipe I’ve tried has been a keeper. I have all of Ellie’s cookbooks. I like that they are pretty normal recipes that have been made healthier.
How to make Teriyaki Pork Tenderloin:
First you’ll make a simple marinade. The marinade consists of soy sauce, brown sugar, dry sherry, rice vinegar, garlic, ginger and red pepper flakes. Exact amounts are included in the recipe at the end of this post. All of the marinade ingredients are placed into a large zip baggie, and the pork tenderloin is added to the zip baggie to marinate. You’ll let it marinate for at least 30 minutes and up to 4 hours.
Then the pork is put onto a roasting pan, and it’s ready for the oven. Pork tenderloin is the cut of pork that I stick with the most since I’ve destroyed every pork chop I’ve ever made. If you use a remote thermometer (the kind where a little wand gets stuck inside the meat and the temperature recording device sits outside your oven- like this one), pork tenderloin comes out perfect every time.
You’ll take the pork out of the oven when it has reached 145 degrees. That’s the safe temperature to eat pork. It should come out nice and tender and juicy!
Slice it up and it’s ready to serve. Or you can make additional sauce to be spooned over the pork slices (described below).
How to make an extra (optional) teriyaki sauce for the pork:
This Teriyaki Pork Tenderloin is delicious on its own, but if you would like to make some sauce for spooning over… it’s very easy to do. Just double the ingredients for the marinade, put half of it in the bag to marinate the pork and the other half in a small saucepan. Heat it over medium-low heat until bubbly and thickened slightly. You can use this to spoon over the pork when you serve it. Enjoy!
Here are a few more teriyaki recipes you might like to try:
- Grilled Pork and Vegetable Teriyaki Noodle Bowls
- Teriyaki Burgers
- Grilled Chicken and Pineapple Rice Bowls with Teriyaki Glaze
- Orange Teriyaki Pork Stir Fry
- Honey Garlic Teriyaki Chicken Meatballs
- Grilled Teriyaki Flank Steak
- Teriyaki Salmon Bowls
- Teriyaki Tuna with Ginger Vegetables
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Teriyaki Pork Tenderloin
- ¼ cup low sodium soy sauce
- 2 tablespoons packed dark brown sugar
- 2 tablespoons dry sherry
- 2 tablespoons rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon finely grated fresh ginger
- ¼ teaspoon red pepper flakes
- 1¼ pounds pork tenderloin, fat trimmed and silverskin removed
- Combine all of the marinade ingredients in a small bowl, stirring until sugar dissolves.
- Put teriyaki marinade and pork in a sealable plastic zip bag. Seal the bag and marinate the pork in the refrigerator, turning once, for at least 30 minutes or up to 4 hours.
- Preheat the broiler. Remove the pork from the marinade and discard the marinade. Place pork on roasting pan and broil until an instant-read meat thermometer inserted into the thickest part registers 145℉, about 15 minutes, turning once. Let rest for 10 minutes before slicing. Alternately, you can roast it in the oven. Bake for 20 minutes in 400℉ oven.
- If you'd like to make an additional teriyaki sauce for spooning over the cooked pork tenderloin, just double the ingredients in the marinade. Use half for the marinade, and simmer the other half in a pan on the stove until slightly thickened.
- If you are preparing this recipe as GLUTEN FREE, just be sure to use a brand of soy sauce that is known to be GF.