Teriyaki Grilled Pork Tenderloin with Pineapple
This Teriyaki Grilled Pork Tenderloin recipe is packed with flavor from an easy marinade, then served with fresh pineapple salsa. It’s so much fun!
Thank you to National Pork Board for sponsoring this post. All opinions are my own.
This Grilled Pork Tenderloin Recipe is a Great Way to Celebrate Summer!
Our family’s had such a delicious summer, enjoying nearly every single evening on our backyard patio with a meal from the grill. I love keeping the heat out of the kitchen during the warmer months!
And with still a couple solid months left of our prime grilling season here in Minnesota, I wanted to be sure to share this recipe with you.
This Teriyaki Grilled Pork Tenderloin is not only easy to make, it’s HUGE on both flavor and fun. My family loves it!
The pork is marinated in a simple homemade teriyaki sauce and then grilled to perfection. It’s tender and flavorful, and topped with a fresh, bright pineapple salsa. Get ready to fall in love with this dish!
How to Make Teriyaki Sauce
First things first. Make yourself some teriyaki sauce.
This easy homemade teriyaki sauce is used as both a marinade and a grill basting sauce with this pork recipe. The sauce is beautifully thick and absolutely delicious. Once you make this, you’ll never want to buy bottled sauce again!
Start by grabbing these teriyaki sauce ingredients:
- soy sauce
- brown sugar
- sesame oil
- rice vinegar
- fresh garlic
- fresh ginger
Then follow these easy teriyaki sauce recipe instructions:
- In a saucepan, 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.
- Whisk cornstarch mixture into soy sauce mixture and then simmer until thickened, about 5 minutes or so.
Use Teriyaki Sauce as a Marinade
After the teriyaki sauce has cooled, reserve some to use for basting the pork on the grill.
Pour the rest of the sauce over the pork in a small shallow pan or bowl. Turn the pork over in the marinade, to coat all sides. Cover and refrigerate for 1 to 2 hours.
This is the first layer of teriyaki goodness in this recipe. Teriyaki sauce makes a great grilled pork tenderloin marinade!
Now let’s add a few more layers, shall we?!
How to Grill Pork Tenderloin
Pork tenderloin has been a longtime grilling favorite for our family. It has the ability to take on a wide variety of different flavors, plus it’s one of the easiest meats to grill – it’s nearly impossible to mess up!
Here’s how we grill the pork tenderloin for this recipe:
- Heat grill to high heat.
- Remove pork from teriyaki marinade and place on hot grill grates. Cover grill.
- Sear pork, without moving, for 4 minutes.
- Generously brush top of pork with reserved teriyaki, flip over and sear opposite side for another 4 minutes, without moving.
- Reduce heat to medium-high.
- Brush with teriyaki again, flip tenderloin back to first side, and cook for 6 minutes.
- Brush with teriyaki, then flip over once more, and cook for another 6 minutes.
- Check internal temperature of pork with an instant read meat thermometer. Cooking time will vary depending on size and thickness of the pork, so it’s important to monitor the temperature while grilling. When temperature reaches between 145° F (medium-rare) and 160° F (well), remove pork from heat. Let rest for 3 minutes before slicing.
The pork will continue to cook while resting, even after being removed from the grill. My family prefers medium-rare 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° F. This tried-and-true method ensures juicy, tender, and flavorful pork every single time.
See what I mean by layers of teriyaki goodness? Just look at that glossy, charred pork tenderloin!
This is accomplished when you brush the pork with the reserved teriyaki sauce before flipping it over on the grill grates. When done several times, this builds a beautiful layer of enhanced flavor.
How to Serve
Once the pork is grilled, it’s time to layer on some color and freshness with a simple pineapple salsa. The teriyaki pork and the fresh pineapple were just meant to be together. I love the festive, tropical vibe!
To serve this dish, slice the tenderloin and arrange it on a platter. Spoon some of the pineapple salsa over the top of the slices and offer additional salsa for those who like to go all-in. That would be ME!!
I am The Queen of Leftovers. Would you believe that I actually plan for them?
I often make more than I know my family will eat at one meal, so I’m assured of another delicious, EASY meal later in the week. Pork tenderloin is one of my favorite ways to incorporate Planned Overs!
With this recipe, my thoughts turn immediately to a salad, as we eat some kind of fresh salad nearly every day. I would suggest using either tender field greens or chopped romaine, with a bright and tangy vinaigrette. My grandma’s Fresh Ginger Dressing would be beautiful here.
Top the greens with any combination of sliced cucumbers, carrots, bell peppers, radishes, red onions, and green onions. Some edamame would also be great! And then add the leftover pork tenderloin. Either leave it in slices, from the original meal – or cut it into smaller slices or cubes. Add the pork to the salad warmed up, at room temperature, or straight from the refrigerator – whatever you prefer!
Like this recipe? Then save it to Pinterest!
A few more grilled pork recipes for you:
- Grilled Pork and Pineapple Tacos
- Easy Grilled Pork Chops
- Grilled Chili Lime Pork Tenderloin
- Asian Pork Tenderloin Salad
- Grilled Charmoula Pork Kebabs with Yogurt Mint Sauce
- Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo
Also! Here’s a handy cooking temperature guide for popular cuts of pork, for you to reference when cooking pork.
- 1/2 c. soy sauce
- 1/4 c. honey
- 1/4 c. packed brown sugar
- 2 T. sesame oil
- 2 T. rice vinegar
- 2 large cloves garlic, minced
- 1 T. finely minced fresh ginger
- 1/4 c. cold water
- 2 T. cornstarch
- 2 lbs. pork tenderloin
- Pineapple Salsa
- 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. Let teriyaki sauce cool to room temperature.
- Reserve 1/3 cup of the teriyaki sauce.
- Place remaining teriyaki sauce in a small rimmed pan or low, wide bowl. Pat pork dry and add it to the teriyaki, turning to completely coat. Cover and refrigerate for 1 to 2 hours.
- Remove pork from refrigerator and then heat grill to high heat, or 550° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
- Remove pork from teriyaki sauce (then discard the sauce in the pan), drain briefly, but do not scrape off solids. Place pork onto hot oiled grates and cover grill. Sear, without moving, for 4 minutes.
- Brush top of pork generously with reserved teriyaki, flip over and sear opposite side for another 4 minutes, without moving.
- Reduce grill heat to medium-high, between 475° F and 500° F. Brush again with reserved teriyaki, 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.
- Check internal temperature of pork with an instant read meat thermometer, placing it into the thickest part of the tenderloin. Cooking time will vary depending on size and thickness of the pork, 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. Let rest for 3 minutes. The pork will continue to cook while resting, even after being removed from the grill.
- Cut pork into 1/2" to 3/4" slices and place on a platter. Serve with fresh pineapple salsa.
from a farmgirl's dabbles
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 83mgSodium: 943mgCarbohydrates: 17gFiber: 0gSugar: 14gProtein: 31g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Thank you to National Pork Board for sponsoring this post. All opinions are my own.