Teriyaki Pork Tenderloin

5 from 1 vote

Teriyaki Pork Tenderloin is a simple dinner that packs a flavorful punch! My homemade teriyaki sauce makes for the perfect marinade.

Prep Time10

Cook Time30

Marinating Time1

Total Time1 40

Course: Main Course

Cuisine: asian

Servings: servings

Calories: 228kcal

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.