This grilled Teriyaki Pork Tenderloin recipe is packed with flavor from an easy homemade teriyaki sauce that does double-duty as a marinade and basting sauce. Serve the tender, juicy grilled pork with fresh pineapple salsa for a gorgeous, delicious, protein-packed meal!
This grilled Teriyaki Pork Tenderloin recipe is a family favorite that we enjoy all year long. It always leaves us feeling satisfied, packed with tender, juicy protein. And happy, too – because that easy teriyaki sauce and fresh pineapple salsa are just so dang YUMMY!!
Why We Love This Teriyaki Pork Tenderloin Recipe
There’s MUCH to love about this recipe – here’s why it’s a favorite around here:
- Easy grilling. It’s easy to grill pork tenderloin perfectly, every single time, with tender, juicy results. (Also see my peach grilled pork tenderloin!) with This all comes down to simply measuring the internal temperature and pulling the pork off the grill at the right time.
- That sauce. You’ll make an easy homemade teriyaki sauce, which does double duty in this recipe. A portion of it is used as a marinade, and the rest is used as basting sauce out on the grill. This really allows that kicky, savory-sweet flavor to lock into the pork. Plus it’s kinda sticky from the honey, which allows the pork to caramelize into extra deliciousness.
- Gorgeous with pineapple. My pineapple salsa recipe is a favorite around here as well, so my family always welcomes the opportunity to enjoy it. The fruity, tropical flavors marry beautifully with the teriyaki pork!
- Easy to prep ahead. You can make the teriyaki sauce and the pineapple salsa a day in advance if you like, which makes it super versatile – great for entertaining or simply a more relaxed meal time!
What You’ll Need
Here’s what you will need to make this recipe. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.
- Teriyaki Sauce – Here’s the ingredients for this simple sauce. Make it a day in advance if you like!
- Soy sauce – For that salty umami flavor that’s famous with teriyaki sauce.
- Honey – This adds sticky sweetness to the teriyaki sauce.
- Brown sugar – For another layer of sweet flavor.
- Toasted sesame oil – I love the nutty undertone of toasted sesame oil!
- Rice vinegar – This adds a clean, bright flavor.
- Garlic – Fresh garlic really punches up the flavor.
- Ginger – Grated fresh ginger makes this taste and smell AMAZING.
- Cornstarch – Combine this with a little water to create a slurry, to thicken the sauce.
- Pork Tenderloin – You’ll need a fresh pork tenderloin for this recipe. I don’t recommend substituting it for another cut of pork.
- Pineapple Salsa – This easy fruit salsa pairs beautifully with the grilled teriyaki pork. You can also make this a day in advance.
Is Pork Tenderloin The Same As Pork Loin?
No, pork tenderloin and pork loin are not the same. They are different cuts of meat.
- Pork tenderloin is a boneless, lean cut of meat from the backbone of the pig. It is long and narrow.
- Pork loin can be boneless or bone-in, and its shape is wider and flatter.
Because of their different textures and shapes, pork tenderloin and pork loin do not cook the same – so it’s not recommended to use them interchangeably in recipes. For this recipe, you’ll want to use pork that is labeled pork tenderloin.
How To Make Teriyaki Pork Tenderloin
Pork tenderloin can take on a wide variety of different flavors, plus it’s one of the easiest meats to grill. Here’s a look at how to make this easy grilled pork. Find the detailed instructions in the recipe card lower down.
- Make teriyaki sauce/marinade. Stir together soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger, and bring to a boil. Combine cornstarch with a little bit of water, then and add it to the sauce – this will thicken the sauce. Let teriyaki sauce cool, then reserve a bit for grill time.
- Marinate. Add remaining teriyaki sauce to the pork. Let marinate in the fridge for 1-2 hours.
- Grill. Place marinated pork on hot oiled grill grates and cook, without disturbing, for about four minutes to create defined char marks.
- Brush & flip. Brush the top of the pork generously with teriyaki sauce, flip it over, and sear on the opposite side.
- Brush & flip again. Brush again with teriyaki, flip the tenderloin back to the first side, and cook for six minutes. Flip again and cook until the temperature reads 145°F on an instant-read thermometer.
How Long Do You Grill Pork Tenderloin?
Pork tenderloin, no matter what cooking method you use, should be cooked until it reaches an internal temperature of at least 145°F. Use an instant-read thermometer to monitor the temperature.
The exact cooking time depends on the cut of pork and how thick it is. But in general, when we make teriyaki pork tenderloin, it takes roughly 25 minutes on the grill, plus a few minutes of resting time after it’s cooked, to be perfectly tender. We always aim for somewhere in between medium-rare and medium.
I’ve included a handy chart below to help you reach your desired degree of doneness when making pork tenderloin – note that the exact cooking time will depend on how thick your meat is and how well you like it cooked.
- Medium-Rare: 145-150°F
- Medium: 150-155°F
- Medium-Well: 155-160°F
- Well: 160°F
Recipe Tips + Variations
A few simple tips are below:
- Use a thermometer. As noted, an instant-read thermometer is your best friend when cooking pork. This simply eliminates the guesswork about when the pork is done cooking. My family prefers medium-rare to medium pork tenderloin with a beautiful “blush of pink” coloring through the center, so we always pull it off the grill when the thermometer reads 145-150°F. If you prefer it cooked a bit more, check my chard above to guide you.
- Let it rest. Remember that the pork will continue to cook while it rests after pulling it from the grill…so take care to not over-cook the pork.
- Clean & oil the grill grates. As with all grilling recipes, I recommend cleaning the grill grates well before you start. And with this recipe, I also oil the cleaned grates – because the teriyaki marinade is sticky! See the Notes section at the bottom of the recipe card for our simple oiling method.
- Use pre-made sauce. My homemade teriyaki sauce is truly something special and elevates this dish beyond the ordinary. But, if you are short on time, you can use store-bought teriyaki sauce. Substitute 1¼ cups of teriyaki sauce for the homemade sauce.
- Buy a pre-made fruit salsa. Another shortcut, purchase a fruit salsa from the store, such as pineapple salsa or mango salsa. But I still highly recommend making my homemade pineapple salsa – it’s SO GOOD!
How to Serve Teriyaki Pork Tenderloin
Pork is a wonderfully versatile main dish and goes so well with a variety of sides, from salads to vegetables, to dips, and more. Here are a few of my favorite ways to serve this pork teriyaki tenderloin:
- Rice. Serve this over cilantro lime rice or
- Potatoes. Easy buttermilk mashed potatoes or garlic-roasted potatoes are a fantastic side to pork.
- BBQ sides. Make pork teriyaki tenderloin the center of your meal and add some simple and classic BBQ sides like a bowl of crunchy, creamy coleslaw or Hawaiian macaroni salad.
- Fresh veggie salad. A super simple side like my crisp, tangy cucumber salad is a refreshing accompaniment to this flavorful main dish.
Proper Storage
Here’s how to store any leftover teriyaki pork tenderloin:
- Fridge – Place the cooled pork in an airtight container and store it in the fridge for up to 3 days.
- Freezer – Transfer the cooled pork to a freezer-safe, sealable bag or container and store it in the freezer for up to 2 months. Thaw the pork thoroughly in the fridge before reheating it.
- Reheat – Rewarm the pork in an oven at 350°F until heated through, or gently in the microwave.
More Pork Recipes To Try
Teriyaki Pork Tenderloin
Ingredients
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup packed brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 large cloves garlic, minced
- 1 tablespoon finely minced fresh ginger
- ¼ cup cold water
- 2 tablespoons cornstarch
- 2 pounds pork tenderloin
- Pineapple Salsa
Instructions
- First, create the teriyaki sauce. In a small saucepan over medium-high heat, stir together soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger. Bring to a boil.
- In a small bowl, whisk together water and cornstarch. While whisking the soy sauce mixture, slowly pour cornstarch mixture into soy sauce mixture. Turn heat down to medium to medium-low and simmer until thickened, about 5 minutes or so. Remove saucepan from heat and let teriyaki sauce cool to room temperature.
- Remove 1/3 cup of the teriyaki sauce to an airtight container. Refrigerate until ready to grill.
- Place remaining teriyaki sauce in a small rimmed pan or low, wide bowl (or sealable bag). Pat pork dry and add it to the teriyaki, turning to completely coat. Cover and refrigerate for 1-2 hours.
- Remove marinated pork and reserved teriyaki sauce from refrigerator about 20 minutes before lighting the grill. Then heat grill to high heat, or 550° F. Make sure grates are scrubbed clean and then oiled. (See Notes)
- Remove pork from the teriyaki sauce marinade, drain briefly, but do not scrape off solids. Discard any of the marinade left behind.
- Place pork onto hot oiled grates and cover grill. Sear, without moving, for 4 minutes.
- Brush top of pork generously with reserved teriyaki sauce, flip the pork over and sear opposite side for another 4 minutes, without moving.
- Reduce grill heat to medium-high, between 475° F and 500° F. Brush pork again with reserved teriyaki sauce, flip tenderloin back to first side, and cook for 6 minutes.
- Brush with reserved teriyaki, flip pork over once more, and cook for another 6 minutes. This brushing and flipping method will lock in the teriyaki sauce flavor and add delicious texture to the outside of the pork.
- With an instant-read thermometer, check the internal temperature of the pork by placing it into the center, thickest part of the tenderloin. Cooking time will vary depending on size and thickness of the pork, and actual grill temperature, so it's important to monitor the temperature while grilling. When temperature reads 145°F (medium-rare) to 160°F (well), remove pork from heat. We always remove the pork at 145-150°F, to ensure tender, juicy pork.
- Let pork rest for 3 minutes. The pork will continue to cook while resting, even after being removed from the grill.
- Cut pork into slices that are ½" to ¾" thick and place on a platter. Serve with fresh pineapple salsa.
Notes
Nutrition Information:
This post was originally published in 2020, then updated in 2024.
Teriyaki Pork Tenderloin
A keeper! Very good flavors. I marinated it overnight. Thank you
The grilled pork looks so delicious. Thank you for the recipe, will definitely try it!