More Great Recipes: Main Dish | Oven | Pork | Refrigerator

Teriyaki Pork Tenderloin

User Avatar
Member since 2006

Serves | Prep Time | Cook Time 40 to 45


1 tablespoon grated fresh ginger or *1/2 teaspoon dried ground ginger
2 cloves garlic minced
2 green onions chopped or *1/4 cup minced onion
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar or *red wine or regular vinegar
1/2 tablespoon Asian sesame oil or *olive oil
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 tablespoon water
2 pounds pork tenderloin (2 tenderloins)
2 tablespoons toasted sesame seed

Stir together ginger, garlic, green onions, soy sauce, honey,rice-wine vinegar, oils, cornstarch, and the water.

Whisk until smooth.

Trim any fat from pork tenderloins and place pork in a shallow roasting pan.

Pour marinade over pork and marinate 1 hour to 2 days in the refrigerator.

Do not marinate the chicken or shellfish for longer than 2 hours.

From time to time, turn pork tenderloins to be sure they marinate evenly.

About 1 hour before serving, preheat oven to 350 degrees F.

Drain off marinade and sprinkle pork with toasted sesame seed.

Cook until medium (40 to 45 minutes; about 140 degrees F on an instant read thermometer).

To serve, slice pork thinly across grain of meat.

Pairs Well With


Can substitute chicken, beef or shellfish.

*my substitutions that worked just fine

NOTES : Let the tenderloin sit in the roasting pan in its marinade for up to 48 hours. Then simply roast in the oven, slice, and serve. This same marinade also enhances shrimp, chicken, scallops, or beef.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana