The kitchen smelled faintly of browned butter and weekday comfort as I slid a simple pork tenderloin into the oven, a small ritual that makes dinner feel like home, and the glossy teriyaki glaze that formed reminded me why Teriyaki Pork Tenderloin is the kind of dish my family asks for on chilly evenings when everyone wants something familiar and just a little special.
Why You’ll Love It
This recipe hits the sweet spot between quick weeknight cooking and cozy weekend care, it comes together with a short hands-on time but rewards you with a glossy, savory glaze that everyone loves, and it fits into busy routines while still feeling like a made-from-scratch dinner the family remembers.
Serves 4
Prep Time: 20 minutes |
Cook Time: 20 minutes |
Total Time: 40 minutes
Ingredients
- 1.5 pounds pork tenderloin (about 700 g)
- 1/3 cup low sodium soy sauce (80 ml)
- 1/4 cup mirin (60 ml)
- 2 tablespoons brown sugar, packed
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon vegetable oil for searing
- 2 green onions, thinly sliced for garnish
- 1 teaspoon toasted sesame seeds for garnish
- salt and freshly ground black pepper to taste
Instructions
- Pat the pork tenderloin dry with paper towels and season lightly with salt and pepper, this helps a good sear form.
- Whisk together soy sauce, mirin, brown sugar, honey, garlic, ginger, sesame oil, and rice vinegar in a bowl to make the teriyaki marinade.
- Place the pork in a shallow dish or zip top bag and pour half the marinade over it, reserve the other half for glazing, marinate at room temperature for 20 minutes or refrigerate for up to 8 hours for deeper flavor.
- Preheat oven to 400°F (200°C), heat the vegetable oil in an ovenproof skillet over medium high heat until shimmering.
- Sear the pork on all sides until deeply browned, about 2 minutes per side, then transfer the skillet to the oven and roast for 12 to 15 minutes until the internal temperature reaches 145°F (63°C).
- While the pork rests on a cutting board for 5 to 10 minutes, pour the reserved marinade into a small saucepan, bring to a simmer and whisk together cornstarch and cold water then add to the sauce, simmer until thickened to a glossy glaze, about 2 minutes.
- Slice the pork into 1/2 inch pieces, brush generously with the teriyaki glaze, arrange on a platter with rice and broccolini if using, and finish with sliced green onions and toasted sesame seeds.
Tips & Tricks
- Bring the pork to room temperature before searing so it cooks evenly and stays tender.
- Reserve some marinade before adding raw pork to use as a glaze, always boil any used marinade to kill bacteria.
- Use a meat thermometer to avoid overcooking, 145°F (63°C) followed by a short rest keeps the pork juicy.
- Resting the pork under foil for a few minutes redistributes juices and makes slicing cleaner.
- If you prefer a thicker glaze, reduce it slowly over low heat rather than adding too much cornstarch at once.
Serving Ideas
- Serve over steamed jasmine rice with broccolini for a cozy family dinner.
- Slice and place on top of a mixed green salad for a warm protein salad.
- Serve with ramen or udon noodles and a soft boiled egg for a heartier bowl.
- Offer as part of a bento style plate with pickled vegetables for a lunch option.
- Cut into thicker medallions and place on toasted baguette slices for a party platter.
Frequently Asked Questions
Can I use pork loin instead of tenderloin for Teriyaki Pork Tenderloin
Yes you can use pork loin but adjust cooking time as it is thicker and can dry out more easily, watch the internal temperature closely.
Is there a way to make this gluten free
Use tamari or a gluten free soy sauce and ensure your mirin is gluten free, the technique and flavors remain the same.
How do I store leftovers and reheat them
Store cooled pork slices in an airtight container in the fridge for up to 3 days, reheat gently in a skillet over low heat with a splash of water or extra glaze to prevent drying.
Can I grill the pork instead of searing and roasting
Grilling works well, sear over high heat then move to indirect heat until it reaches 145°F, baste with the glaze in the final minutes.
Teriyaki Pork Tenderloin
This recipe hits the sweet spot between quick weeknight cooking and cozy weekend care, it comes together with a short hands-on time but rewards you with a glossy, savory glaze that everyone loves, and it fits into busy routines while still feeling like a made-from-scratch dinner the family remembers.
Ingredients
- 1.5 pounds pork tenderloin (about 700 g)
- 1/3 cup low sodium soy sauce (80 ml)
- 1/4 cup mirin (60 ml)
- 2 tablespoons brown sugar, packed
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon vegetable oil for searing
- 2 green onions, thinly sliced for garnish
- 1 teaspoon toasted sesame seeds for garnish
- salt and freshly ground black pepper to taste
Instructions
- Pat the pork tenderloin dry with paper towels and season lightly with salt and pepper, this helps a good sear form.
- Whisk together soy sauce, mirin, brown sugar, honey, garlic, ginger, sesame oil, and rice vinegar in a bowl to make the teriyaki marinade.
- Place the pork in a shallow dish or zip top bag and pour half the marinade over it, reserve the other half for glazing, marinate at room temperature for 20 minutes or refrigerate for up to 8 hours for deeper flavor.
- Preheat oven to 400°F (200°C), heat the vegetable oil in an ovenproof skillet over medium high heat until shimmering.
- Sear the pork on all sides until deeply browned, about 2 minutes per side, then transfer the skillet to the oven and roast for 12 to 15 minutes until the internal temperature reaches 145°F (63°C).
- While the pork rests on a cutting board for 5 to 10 minutes, pour the reserved marinade into a small saucepan, bring to a simmer and whisk together cornstarch and cold water then add to the sauce, simmer until thickened to a glossy glaze, about 2 minutes.
- Slice the pork into 1/2 inch pieces, brush generously with the teriyaki glaze, arrange on a platter with rice and broccolini if using, and finish with sliced green onions and toasted sesame seeds.
Conclusion
This teriyaki pork tenderloin is the kind of simple, comforting meal that makes the kitchen feel like home, it honors the everyday rhythms of family dinners while letting you control the sweetness and depth of the glaze, and with a little planning you can make parts ahead, tweak flavors, and serve it in ways that keep dinner feeling warm and familiar, so tuck the recipe into your weeknight lineup and enjoy the small pleasure of a glossy, savory roast that brings people to the table.
