Teriyaki Pork Tenderloin

Mikekey *


To cook in the oven, roast in a 425°F oven until the temperature reaches 140°F, about 20 to 25 minutes. Rest for 10 minutes before serving.

★★★★★ 4 votes
8 Hr
20 Min


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1/2 c
soy sauce, low sodium
1/4 c
pineapple juice
2 Tbsp
brown sugar
2 Tbsp
mirin or sake
1 Tbsp
sesame oil
1 tsp
minced ginger root (peeled)
2 clove
garlic, minced
1 lb
pork tenderloin (1 whole tenderloin)
oil, for the grill

How to Make Teriyaki Pork Tenderloin


  • 1Combine the soy sauce, pineapple juice, brown sugar, mirin, sesame oil, ginger, and garlic in a small bowl and whisk to combine.
  • 2Pour the mixture into a 1-gallon resealable bag. Add the pork tenderloin and seal, pushing as much air out as possible. Place in a shallow pan and refrigerate, turning occasionally, for a minimum of two hours or overnight.
  • 3Pull the tenderloin from the refrigerator at least 30 minutes to an hour before cooking and let it warm on the counter. Preheat grill to medium high. Oil grate.
  • 4Remove the pork from the bag, reserving the marinade. Bring the reserved marinade to a boil in a small saucepan and cook until reduced by half, about 5 to 8 minutes.
  • 5Place the pork on the grill. Cover and cook, turning the tenderloin only once, until internal temperature reaches 140°F , about 5 to 7 minutes per side. Brush the sauce over the tenderloin during the final minutes of cooking and serve the remainder on the side.
  • 6Remove the tenderloin from the heat and allow to rest for 10 minutes. Slice crosswise into thin pieces before serving.

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About Teriyaki Pork Tenderloin

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Japanese

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