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Teriyaki Pork Tenderloin

This baked teriyaki pork tenderloin features a rich, glossy glaze that creates a beautifully caramelized exterior, ensuring the meat is tender and juicy—a perfect balance of flavor and ease for any dinner occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces pork tenderloins (about 1.5 pounds total) Choose tenderloins with minimal silver skin for easier preparation
  • 1/2 cup low-sodium soy sauce Tamari works as a gluten-free substitute
  • 1/4 cup brown sugar Coconut sugar provides a deeper, more complex sweetness
  • 3 tablespoons honey Maple syrup offers a vegan alternative with similar caramelization properties
  • 2 tablespoons rice vinegar Apple cider vinegar can substitute in a pinch
  • 2 tablespoons mirin Dry sherry mixed with a pinch of sugar works as a replacement
  • 3 cloves garlic, minced Fresh garlic provides the best flavor, but 1 teaspoon garlic powder works
  • 1 tablespoon fresh ginger, grated Ground ginger (1 teaspoon) can substitute
  • 2 teaspoons cornstarch Arrowroot powder works for paleo diets
  • 2 tablespoons vegetable oil Avocado oil withstands high heat beautifully
  • 2 tablespoons green onions, sliced For garnish and fresh flavor contrast
  • 1 tablespoon sesame seeds Toasted for extra nutty flavor

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Remove any silver skin from the pork tenderloins using a sharp knife, sliding it under the membrane and angling upward. Pat the meat completely dry with paper towels.
  2. Whisk together soy sauce, brown sugar, honey, rice vinegar, and mirin in a medium bowl until the sugar dissolves completely. In a separate bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Add minced garlic and grated ginger to the soy sauce mixture, then stir in the cornstarch slurry.
Cooking
  1. Heat vegetable oil in an oven-safe skillet over medium-high heat. Season the pork tenderloins generously with salt and pepper. Sear each tenderloin for 2-3 minutes per side until golden brown.
  2. Remove the skillet from heat and brush half of the teriyaki glaze over the seared pork tenderloins. Reserve the remaining glaze for basting during cooking.
  3. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, basting with reserved glaze every 5 minutes. The internal temperature should reach 145°F (63°C).
Resting and Serving
  1. Remove from oven and let the teriyaki pork tenderloin rest for 5 minutes before slicing. Cut into 1/2-inch thick medallions against the grain for maximum tenderness.

Notes

For a lighter version, substitute coconut aminos for soy sauce and brown sugar with stevia or monk fruit sweetener. Serve over jasmine rice or in tortillas with fresh toppings.