Teriyaki Pork Tenderloin
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.
Servings: 4
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 teaspoon 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
Calories: 285kcal | Carbohydrates: 23g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 759mg | Potassium: 552mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg
