Teriyaki Pork Tenderloin
Yield: 6 servings
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!
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
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 clean grates, repeating until all grill grates are thoroughly oiled.
Nutrition Information:
Serving: 1 Calories: 268kcal Carbohydrates: 17g Protein: 31g Fat: 8g Saturated Fat: 2g Polyunsaturated Fat: 5g Cholesterol: 83mg Sodium: 943mg Sugar: 14g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.