Teriyaki Pork Tenderloin is a simple dinner that packs a flavorful punch! My homemade teriyaki sauce makes for the perfect marinade.
If chicken is always your go to protein, let me take this opportunity to introduce you to my bestie, pork tenderloin. Pork tenderloin is low in fat like chicken and high in protein. It is a really great option if you are trying to eat a little healthier.
When cooked properly, pork tenderloin is moist and delicious and perfect in so many dishes. I love pork tenderloin in my Pork Stir Fry. This Teriyaki Pork is another great recipe for pork tenderloin. It is moist delicious, and packed with flavor. Your family will love this simple dish that can be prepped the night before.
Teriyaki Marinade For Pork Tenderloin
Homemade teriyaki sauce makes the perfect pork tenderloin marinade. It acts as both a marinade and a sauce in this recipe. The preparation is slightly different than my teriyaki sauce recipe since we are using it as a marinade first, but the flavor is the same.
Because it is made with soy sauce, teriyaki sauce is not gluten-free. To make a gluten-free option, use a gluten-free soy sauce or Tamari. You can read more about dietary swaps in my teriyaki sauce recipe post.
Finally, we thicken the teriyaki sauce with some cornstarch for serving.
How to Cook Pork Tenderloin
Here is a brief overview of how to cook pork tenderloin in the oven. Teriyaki sauce makes the perfect pork tenderloin marinade. For the full recipe including all measurements, see the recipe card at the bottom of the post.
- Make the teriyaki marinade. Combine all the ingredients for the marinade. Divide it in half and put half of it in the refrigerator.
- Marinate the pork. Put the pork tenderloin in a sealable container and cover with the remaining half of the marinade. Refrigerate for at least one hour or overnight. Read more on marinating pork below.
- Bake the tenderloin. When ready to bake, discard the marinade and put the pork in your baking dish. Put in a preheated oven and bake for 15 minutes. Then lower the oven temperature and bake until the pork registers 145 degrees Fahrenheit.
- Make the sauce. While the pork is in the oven, pour the reserved marinade into a small saucepan and add the cornstarch. Bring to a simmer and cook until thickened.
- Put it all together. Remove the pork from the oven and let sit before slicing. Serve with the thickened sauce. Enjoy!
Pork Loin vs. Tenderloin
While pork tenderloin and pork loin may sound similar, it is important for this recipe that you choose the correct cut of meat. Pork tenderloin is smaller and thinner, while pork loin tends to be larger and used for pork steaks. You want the longer, slimmer pork tenderloin for this teriyaki recipe. If you have a pork loin, try this Bone-in Pork Loin Roast recipe.
Using teriyaki sauce as a marinade is a delicious way to add flavor to the pork and keep it juicy and tender. You will want to marinate the pork loin in the refrigerator for at least one hour, but no more than 24 hours. This can be done the day before and then baked the day you plan to eat it. Marinating pork gives the meat extra flavor and helps to keep it tender and juicy. At least an hour is needed for the flavor to infuse into the meat, but marinating it for more than 24 hours will cause the fibers to break down resulting in mushy pork.
When you are ready to cook the pork tenderloin, discard the used marinade. The reserved marinade will be plenty to top the cooked marinade.
Pork is considered fully cooked at 145 degrees Fahrenheit. This is the temperature the thickest part of the tenderloin needs to be for food safety purposes without overcooking it. It is important to rely on the temperature rather than the color of the meat. Fully cooked pork can appear pink.
Overcooked pork is dry and tough, and is usually the reason people don’t like pork. I highly recommend using a meat thermometer so you know exactly when your pork is fully cooked. I share my favorite below, which can be left in the tenderloin while it is in the oven.
We start cooking the meat at a higher temperature and then lower it for the remainder of the cooking time. Let the meat rest for about 10 minutes before slicing into it to let the juices rest.
As far as how long to cook pork tenderloin, that will depend on the size of your tenderloin. This is another reason why using an instant-read meat thermometer is beneficial.
How to Serve
Slice your pork tenderloin and serve with the extra sauce with roasted broccoli and rice. A vegetable stir fry made with my stir fry sauce would also be delicious with this pork. I love topping the final dish with sliced green onions and roasted sesame seeds.
Storing and Reheating Leftovers
Store any leftover pork tenderloin with teriyaki sauce in an airtight container in the refrigerator for up to three days. Reheat leftovers in the microwave or oven until heated through. Always use your best discretion with reheating and eating leftovers.
Teriyaki Pork Tenderloin
- 2 pounds pork tenderloin 907.185 grams
- 1/2 tablespoon corn starch
- 1 cup water 236.588 ml
- 1/3 cup soy sauce 78.86 ml (please see my section in the post on how to replace soy sauce to make gluten free teriyaki sauce)
- 1 teaspoon rice wine vinegar
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 2 teaspoons freshly grated ginger
- 3 cloves garlic minced
- Combine all of the ingredients for the teriyaki marinade. Reserve half of the sauce and store in the refrigerator.1 cup water, 1/3 cup soy sauce, 1 teaspoon rice wine vinegar, 3 tablespoons brown sugar, 1 tablespoon honey, 2 teaspoons freshly grated ginger, 3 cloves garlic
- Pour the other half of the sauce over the pork tenderloin in a reusable container. Marinate for 1-24 hours in the refrigerator.2 pounds pork tenderloin
- When ready to bake, preheat your oven to 400 degrees Fahrenheit.
- Spray a baking dish with cooking spray. Remove the pork from the marinade. Discard the extra marinade. Place the pork in the prepared baking dish.
- Bake for 15 minutes. Lower the oven to 350 degrees Fahrenheit and bake for 20 – 30 minutes or until the pork registers 145 degrees Fahrenheit.
- While the pork is cooking, pour the reserved marinade into a small saucepan and add the cornstarch. Bring to a simmer and cook until thickened, about 5 minutes.1/2 tablespoon corn starch
- Remove the pork from the oven and let sit for 10 minutes before slicing. Serve with the thickened sauce.