If chicken is always your go to protein, let me take this opportunity to introduce you to my bestie, pork tenderloin. Pork tenderloin is low in fat like chicken and high in protein. It is a really great option if you are trying to eat a little healthier. When cooked properly, pork tenderloin is moist and delicious and perfect in so many dishes. I love pork tenderloin in my Pork Stir Fry. This Teriyaki Pork is another great recipe for pork tenderloin. It is moist delicious, and packed with flavor. Your family will love this simple dish that can be prepped the night before.
Pork Loin vs. Tenderloin
While pork tenderloin and pork loin may sound similar, it is important for this recipe that you choose the correct cut of meat. Pork tenderloin is smaller and thinner, while pork loin tends to be larger and used for pork steaks. You want the longer, slimmer pork tenderloin for this teriyaki recipe. If you have a pork loin, try this Bone-in Pork Loin Roast recipe. It comes together with a few simple ingredients you may already on hand. Made with a soy sauce and water base, it adds in rice vinegar, brown sugar, honey, fresh ginger, and garlic. It has a subtle sweetness that is balanced perfectly by the other ingredients. Because it is made with soy sauce, teriyaki sauce is not gluten-free. To make a gluten-free option, use a gluten-free soy sauce or Tamari. You can read more about dietary swaps in my teriyaki sauce recipe post. Finally, we thicken the teriyaki sauce with some cornstarch for serving.
Make the teriyaki marinade. Combine all the ingredients for the marinade. Divide it in half and put half of it in the refrigerator. Marinate the pork. Put the pork tenderloin in a sealable container and cover with the remaining half of the marinade. Refrigerate for at least one hour or overnight. Read more on marinating pork below. Bake the tenderloin. When ready to bake, discard the marinade and put the pork in your baking dish. Put in a preheated oven and bake for 15 minutes. Then lower the oven temperature and bake until the pork registers 145 degrees Fahrenheit. Make the sauce. While the pork is in the oven, pour the reserved marinade into a small saucepan and add the cornstarch. Bring to a simmer and cook until thickened. Put it all together. Remove the pork from the oven and let sit before slicing. Serve with the thickened sauce. Enjoy!
How to Serve
Slice your pork tenderloin and serve with the extra sauce with roasted broccoli and rice. If you are looking to work in more vegetables, my vegetable stir fry made with my stir fry sauce would also be delicious with this pork. I love topping the final dish with sliced green onions and roasted sesame seeds. When you are ready to cook the pork tenderloin, discard the used marinade. The reserved marinade will be plenty to top the cooked marinade. Overcooked pork is dry and tough, and is usually the reason people don’t like pork. I highly recommend using a meat thermometer so you know exactly when your pork is fully cooked. I share my favorite below, which can be left in the tenderloin while it is in the oven. We start cooking the meat at a higher temperature and then lower it for the remainder of the cooking time. Let the meat rest for about 10 minutes before slicing into it to let the juices rest. As far as how long to cook pork tenderloin, that will depend on the size of your tenderloin. This is another reason why using an instant-read meat thermometer is beneficial.
Storing and Reheating Leftovers
Store any leftover pork tenderloin with teriyaki sauce in an airtight container in the refrigerator for up to three days. Reheat leftovers in the microwave or oven until heated through. Always use your best discretion with reheating and eating leftovers.
