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This easy teriyaki pork tenderloin recipe has a sweet and savory sauce that’s tastier than takeout and made with everyday ingredients! The pork is ultra juicy and flavorful.
You may also like my Beef and Broccoli or Easy Orange Chicken next.
Why you’ll love it
Readers love my Easy Teriyaki Chicken, so I wanted to make a version with pork tenderloin. As I always say, it’s such an underrated protein. It’s a perfect lean and tender canvas for the Asian-inspired teriyaki sauce that’s bursting with ginger, rice wine, and plenty of garlic.
This pork teriyaki recipe has ingredients you can easily find at the grocery store, and you don’t need a wok to cook it! Making homemade teriyaki sauce is simple, and it’s a lot healthier than the kind in a bottle. This 30-minute dinner is also cheaper than takeout.
What you’ll need
- Pork tenderloin – this white meat is inexpensive, easier to work with than chicken, and super tender when cooked right
- Olive oil and butter – for pan frying
- Scallions – they’re a mild green onion that add a burst of freshness
For the sauce
- Brown sugar – for sweetness
- Soy sauce – we’re using low sodium
- Mirin – it’s a Japanese rice wine that gives that distinctive teriyaki flavor. The kind in the Asian aisle works great here (e.g. Kikkoman brand).
- Vinegar – use either apple cider vinegar or rice vinegar. It adds acidity and balance.
- Ginger – for a zesty kick!
- Garlic – more savory flavor
- Cornstarch – it’s a thickening agent
Pro tip
This is definitely an American-style teriyaki sauce. Authentic teriyaki generally uses sake, a Japanese rice wine, but you don’t need to run out and get it just for this recipe. Mirin is a great substitute! I’ve also seen it labeled as “mirin style sweet cooking seasoning”.
Helpful tips
- Did you know that ginger is so much easier to grate from frozen? I always keep a piece in the freezer. It also stays fresher for much longer than in a fridge drawer.
- Pork is safe to eat at 145F, when it’s a little pink in the middle. That’s because farming practices have improved over the years. There’s no need to eat dry or chewy meat in this easy pork tenderloin recipe!
How to make teriyaki pork tenderloin
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prepare the tenderloin, and season the medallions with salt & pepper. In a bowl, whisk together the sauce ingredients. Heat up the oil and butter in a skillet. Working in two batches if needed, pan fry the pork on both sides until golden.
Reduce the heat, and pour in the sauce mixture. Let it simmer until the sauce has thickened and the pork is cooked through. Remove the pan from the heat, and sprinkle with the chopped scallions and sesame seeds if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- To ensure the tenderloin doesn’t get overcooked, use an instant read meat thermometer to get that perfect 145F.
- I use a Microplane to zest the ginger with ease, and a garlic press makes mincing garlic totally effortless.
- This is my favorite cast iron skillet for stir frying.
Substitutions and variations
- The sauce has been tested well, so I’d caution against making changes the first time you try it!
- Feel free to straight double the sauce ingredients if you prefer a lot of it, though.
- If you can’t find mirin, try a dry sherry or sweet marsala wine.
What to serve with teriyaki pork tenderloin
- Rice or noodles would be my choice. I love jasmine rice especially, or use your favorite noodles like chow mein or Udon.
- Steamed vegetables would be great as well. I especially like snow peas/sugar snap peas or broccoli.
- For a creative salad pairing, try my Broccoli Ramen Salad.
Leftovers and storage
- Store leftovers for 3-4 days in the fridge in an airtight container.
- Reheat slowly over a low heat until warmed through, taking care to not overcook the meat.
- You can freeze for up to 3 months, but there’s a chance the sauce may chance texture a bit.
More Asian-inspired recipes
If you made this pork tenderloin with teriyaki sauce, I’d love it if you left a star rating and review below! It really helps other readers. Tag me on Instagram with your creations!
Teriyaki Pork Tenderloin
Ingredients
- 1 pound pork tenderloin
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/3 cup chopped scallions or to taste
- Sesame seeds optional, to taste
Sauce ingredients:
- 1/4 cup brown sugar (packed)
- 1/4 cup water
- 1/4 cup low sodium soy sauce
- 3 tablespoons mirin see note
- 1 teaspoon apple cider vinegar or rice vinegar
- 1 teaspooon grated fresh ginger
- 2 cloves garlic minced
- 1 tablespoon cornstarch
Instructions
- Trim any fat and silver skin off the pork tenderloin and then cut into 3/4" thick medallions/rounds. Season with salt & pepper.
- Whisk the sauce ingredients together in a medium prep bowl.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (do this in batches if needed so as not to crowd the pan) and cook for about 3 minutes/side until golden.
- Reduce the heat to medium-low and then pour the sauce into the skillet and cook for another 1-3 minutes or until the pork is cooked through and the sauce has thickened. If the sauce thickens up too much, add in a splash of water.
- Take the pan off the burner, then sprinkle chopped scallions and sesame seeds (if using) over top and serve.
Notes
- Pork is safe to eat at 145F internal temperature and a little pink inside.
- Mirin is a sweet Japanese rice wine. For this recipe, it’s fine to use the grocery store version (found in the Asian foods aisle near soy sauce etc.). I use Kikkoman brand.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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