This recipe is excellent for a weeknight when you have gotten home late and have to throw a few things together, which for most of us is quite often.
If you do not want to use pork, why don’t you substitute some chicken. You will have to adjust the cooking time. My husband got given a meater for his birthday, and I had forgotten about it. I used it in this dish for the first time, which has taken the stress away. I doubt you could over cook meat using the meater. I was totally impressed. The tenderloin was tender and melted in your mouth.
I hope you enjoy your Teriyaki Pork Tenderloin!
- 500 grams pork tenderloin
- For the Teriyaki Sauce:
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) sake or white wine
- 1/4 cup (60 ml) mirin
- 3 tablespoons brown sugar ( you can substitute honey)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch (for thickening)
- For Garnish:
- Green onions
- Sesame seeds
- Prepare the Teriyaki Sauce:
- In a small bowl, combine soy sauce, sake (or white wine), mirin, brown sugar, minced garlic, and grated ginger. Set aside the cornstarch for later use.
- Marinate the Pork:
- Place the pork tenderloin in a resealable plastic bag or a shallow dish.
- Pour half of the prepared teriyaki sauce over the pork, reserving the other half for later.
- Seal the bag or cover the dish, and refrigerate the pork for at least 30 minutes, or up to 4 hours for a deeper flavor.
- Sear the Pork:
- Preheat your oven to 180 C
- Heat a skillet over medium-high heat. Add a bit of oil.
- Remove the pork from the marinade, allowing any excess to drip off and reserve.
- Sear the pork on all sides until it develops a nice brown crust, about 2-3 minutes per side.
- Bake the Pork:
- Transfer the seared pork tenderloin to a baking sheet lined with baking paper
- Pour the reserve teriyaki sauce over the pork.
- Place the pork in the preheated oven and roast for 17-20 minutes or until a meat thermometer reads an internal temperature of 63°C (145°F).
- Prepare the Thickened Sauce:
- While the pork is cooking, combine the reserved teriyaki sauce with 3 tablespoons of water in a small saucepan.
- Bring the mixture to a simmer over medium heat.
- Thicken the Sauce:
- In a separate small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry.
- Gradually add the cornstarch slurry to the simmering sauce, stirring continuously until the sauce thickens to your desired consistency. You may not need all of the cornstarch mixture.
- Rest and Garnish:
- Once the pork reaches the desired internal temperature, remove it from the oven.
- Allow the pork to rest for at least 5 minutes before slicing.
- Drizzle the thickened teriyaki sauce over the sliced pork.
- Garnish with chopped green onions and sesame seeds.
- Marinate the pork for enhanced flavor.
- Sear the pork before baking to create a flavorful crust.
- Use a meat thermometer to ensure the pork reaches an internal temperature of 63°C (145°F).
- Thicken the reserved teriyaki sauce with a cornstarch slurry for a delicious glaze.