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Teriyaki Pork Tenderloin

This Pork Tenderloin Recipe transforms the humble tenderloin into a succulent masterpiece with a rich teriyaki marinade that delivers restaurant-quality results at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Teriyaki Marinade
  • 1/2 cup low-sodium soy sauce Foundation of the marinade
  • 1/4 cup mirin Can substitute with rice wine vinegar plus 1 tablespoon sugar
  • 3 tablespoons brown sugar Creates beautiful caramelization
  • 2 tablespoons rice vinegar Balances the sweetness with gentle acidity
  • 3 cloves garlic, minced Fresh garlic delivers more punch
  • 1 tablespoon fresh ginger, grated Ground ginger works but use half the amount
  • 2 tablespoons sesame oil Adds nutty depth and helps tenderize
  • 1 tablespoon cornstarch Thickens the glaze well
For the Pork Tenderloin
  • 2 pounds pork tenderloin, trimmed Substitute with pork loin if tenderloin unavailable
  • 1 tablespoon sesame seeds, toasted For extra crunch

Method
 

Preparation
  1. Whisk together soy sauce, mirin, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil in a large bowl. Reserve 1/4 cup of this mixture for glazing later.
  2. Place trimmed pork tenderloin in a resealable bag or shallow dish. Pour the marinade over the meat, ensuring complete coverage. Massage gently to distribute flavors evenly. Refrigerate for minimum 2 hours or overnight for maximum flavor absorption.
Cooking
  1. Remove pork from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Pat the pork dry while reserving the used marinade.
  2. Heat a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, approximately 2-3 minutes per side.
  3. Transfer the skillet to the preheated oven. Roast for 12-15 minutes until internal temperature reaches 145°F (63°C).
  4. While pork roasts, combine the reserved marinade with cornstarch in a small saucepan. Simmer over medium heat, stirring constantly until thickened, about 3-4 minutes.
  5. Remove pork from oven and let rest for 5 minutes before slicing. Slice against the grain into 1/2-inch medallions.

Notes

For healthier alternatives, replace brown sugar with honey or maple syrup. To enhance flavors, consider adding extra ginger and garlic. Avoid overcooking the pork and ensure to let it rest before slicing.