Teriyaki Pork Tenderloin is an easy, flavorful dish that’s perfect for weeknights or entertaining. The pork is marinated in a homemade teriyaki sauce, then baked until tender and juicy.
The combination of pork and teriyaki is a classic for a reason. Pork tenderloin soaks up the sauce, staying moist while the glaze becomes glossy and slightly sweet with savory umami notes.
This recipe uses a simple homemade teriyaki sauce made from soy sauce, rice vinegar, brown sugar, garlic, and ginger. Half of the mixture marinates the pork and the other half is reduced into a glaze that’s spooned over the sliced meat just before serving.
Serve this pork tenderloin as the main protein with steamed rice, noodles, or your favorite sides. It’s also great sliced for sandwiches, tacos, or tucked into a stir-fry.
If you want a quick way to add Asian-inspired flavor to your dinner, teriyaki pork tenderloin is a smart and reliable choice.
Teriyaki Pork Tenderloin Ingredients:
- Pork Tenderloin – A lean, tender cut that absorbs marinades well.
- Soy Sauce – Provides saltiness and umami to the teriyaki sauce.
- Rice Vinegar – Adds a mild, bright acidity.
- Brown Sugar – Balances the soy with gentle sweetness.
- Garlic & Ginger Paste – Convenient forms of fresh aromatics; you can swap in minced fresh garlic and grated ginger if preferred.
- Cornstarch – Mixed with cold water to make a slurry that thickens the glaze.
- Garnish – Toasted sesame seeds and sliced green onions for finishing.
Recipe Tips
- Cook pork to a safe internal temperature of 145°F. Use an instant-read thermometer inserted into the thickest part to check doneness.
- Pork tenderloins are often sold in pairs. If yours are uneven in thickness, you can leave them bundled or separate and cook side‑by‑side; the thermometer will tell you when they reach 145°F so you don’t overcook them.
- Marinate the pork for at least 30 minutes; overnight gives the best flavor and depth.
- Ensure the pork is evenly coated by submerging it in the marinade or turning it occasionally while it chills.
- If using fresh garlic and ginger instead of paste, mince them finely so the flavors disperse evenly throughout the marinade.
Variations
- Prefer poultry? Use chicken breasts or thighs in the same marinade and adjust cooking time.
- Add vegetables: toss broccoli, snap peas, or sliced red bell pepper with the sauce and roast alongside the meat.
- Make it spicy by stirring in a teaspoon or two of Sriracha or chili paste to the sauce.
- Swap brown sugar for honey if you want a sweeter, slightly thicker glaze.
- For a vegetarian option, marinate firm tofu or tempeh and bake until browned and crisp.
Storing and Freezing
Storing: Cool leftovers completely, then store in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet or microwave until warmed through.
Freezing: Wrap cooked pork tightly in plastic wrap and place in a freezer-safe bag or container. Freeze up to three months. Thaw overnight in the fridge before reheating.
More Pork Recipes to Try
Smothered Pork Chops
Pork Chop and Stuffing Bake
Ham Casserole
Balsamic Pork Tenderloin
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Teriyaki Pork Tenderloin
What You’ll Need
- ½ cup soy sauce
- 2 tablespoons rice vinegar
- ¼ cup light brown sugar
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 to 3 pounds pork tenderloin
- 1 tablespoon cornstarch
- 1 tablespoon water, cold
- Toasted sesame seeds for garnish
- Sliced green onions, for garnish
How to Make It
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Whisk together soy sauce, rice vinegar, brown sugar, garlic paste, and ginger paste in a small bowl. Reserve half the mixture for glazing and use the remainder as the marinade.
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Place the pork tenderloin in a large sealable container or bag. Pour the marinade over it, refrigerate, and marinate at least 30 minutes or up to overnight. Turn occasionally if not fully submerged.
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When ready to cook, preheat the oven to 400°F. Line a baking sheet with foil and spray with cooking spray.
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Place the tenderloin on the prepared sheet and discard the used marinade.
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Bake 25–35 minutes, until the internal temperature reaches 145°F. Let the pork rest 5–10 minutes before slicing.
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While the pork cooks, bring the reserved sauce to a simmer in a small saucepan. Mix cornstarch and cold water into a smooth slurry.
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Whisk the slurry into the simmering sauce and cook 1–2 minutes until the glaze thickens slightly.
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Drizzle the glaze over sliced pork and garnish with toasted sesame seeds and sliced green onions.
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See the storage section above for tips on refrigerating or freezing leftovers.
Suggested Equipment
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Sheet Pan
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Mixing Bowls
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Saucepan