Teriyaki Pork Tenderloin

This easy Teriyaki Pork Tenderloin recipe features tender pork medallions cooked in a rich, flavorful homemade teriyaki sauce made with soy sauce, brown sugar, ginger, and garlic. Perfect for quick dinners, this dish pairs beautifully with rice or vegetables and can be prepared in under 30 minutes. Ideal for weeknight meals, it offers a balanced blend of sweet and savory flavors that the whole family will appreciate.

Ingredients

• 1 pound pork tenderloin
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/3 cup chopped scallions (adjust to taste)
• Sesame seeds (optional), to taste

Sauce Ingredients:

• 1/4 cup packed brown sugar
• 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 freshly grated ginger
• 2 garlic cloves, minced
• 1 tablespoon cornstarch

Instructions

1. Trim any fat and silver skin from the pork tenderloin, then slice it into 3/4-inch thick medallions. Season both sides with salt and pepper.
2. In a medium bowl, whisk together all the sauce ingredients until well combined.
3. Heat olive oil and butter in a skillet over medium-high heat. When hot, add the pork medallions in batches if necessary to avoid overcrowding. Cook each side for about 3 minutes, or until golden brown.
4. Lower the heat to medium-low and pour the sauce into the skillet. Cook for 1–3 minutes, stirring gently, until the pork is cooked through and the sauce thickens. If the sauce becomes too thick, add a splash of water to loosen it.
5. Remove the pan from heat. Sprinkle chopped scallions and sesame seeds over the pork. Serve immediately.

---

Why You’ll Love This Recipe

• Quick and flavorful pork dish perfect for weeknights.
• Balanced sweet and savory teriyaki sauce with fresh ginger and garlic.
• Versatile and pairs well with rice, vegetables, or noodles.

Tips

• Avoid overcrowding the pan to ensure a nice sear on the pork.
• Adjust the sweetness or saltiness of the sauce by varying brown sugar and soy sauce.
• Use fresh ginger for a more vibrant flavor.

Variations and Substitutions

• Swap pork tenderloin for chicken breast or thighs for a different protein option.
• Use tamari or coconut aminos instead of soy sauce for a gluten-free alternative.
• Replace mirin with a mix of white wine and a pinch of sugar if unavailable.

FAQs

Q: Can I prepare the sauce in advance?
A: Yes, the sauce can be made ahead and stored in the fridge for up to 3 days.

Q: How do I know when the pork is cooked through?
A: Pork medallions are done when the internal temperature reaches 145°F (63°C).

Q: Can I freeze leftovers?
A: Yes, store cooked pork and sauce separately in airtight containers for up to 2 months.

Serving and Suggestions

• Serve over steamed jasmine or brown rice with a side of stir-fried vegetables.
• Garnish with extra scallions and sesame seeds for added texture and color.
• Complement the meal with a light cucumber salad or pickled vegetables for freshness.