Teriyaki Grilled Pork Tenderloin marinated in a teriyaki sauce and grilled to juicy perfection! A quick and easy dinner the whole family will love!
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If you love Chicken Teriyaki, like we do in my house, making Teriyaki Pork Tenderloin is a no brainer. You already have the sauce and you're familiar with the fantastic flavor, so why not give this super easy recipe a try? I have quite a few other recipes where teriyaki is the star of the show too. If you need more, I recommend checking out my Grilled Teriyaki New York Steak, Teriyaki Steak Kebabs, and if you like making things in the Slow Cooker instead of on the grill, try my Slow Cooker Teriyaki Beef and Broccoli.
Why you should make this pork tenderloin
Pork tenderloins are a relatively affordable cut of lean meat. With just a few staple ingredients you'll have a delicious recipe that the whole house will enjoy. This quick weeknight dinner goes with many sides like my Garlic Mashed Potatoes, or Air Fryer Sweet Potatoes!
Looking to try your hand at smoking some meats try this Smoked Pork Loin!
Ingredients needed
- Soy sauce and water: I use low sodium soy sauce.
- Rice wine vinegar: May also be called rice vinegar.
- Brown sugar: Adds a touch of sweetness.
- Herbs and spices: Fresh grated ginger, minced garlic cloves, and optional red pepper flakes if you like heat.
- Pork tenderloin: Pork tenderloin using comes in a pkg of two.
- Cornstarch: Used to thicken the sauce
How to make Grilled Teriyaki Pork Tenderloin Recipe
- Step 1: Make the simple homemade teriyaki sauce first by mixing all the marinade ingredients minus the cornstarch together in a bowl.
- Step 2: Place pork tenderloin in a large Ziploc bag and pour half of the marinade on top. Seal bag and place the bag in the fridge to let the meat soak in the marinade for a bit.
- Step 3: In a separate bowl, add the cornstarch and water and whisk to make a slurry. Transfer the marinade to a small saucepan and add the cornstarch slurry.
- Step 4: Whisk slurry and marinade. Place over heat and bring to a simmer until it thickens.
- Step 5: Heat your gas grill or charcoal grill and place tenderloin over direct heat to sear. Flip and sear the other side.
- Step 6: Brush the reserved teriyaki sauce on both sides before moving to indirect heat to finish cooking.
Recipe Tips
- This is great with white rice, grilled vegetables, sesame seeds, and green onions.
- Grill pork over direct heat first to lock in flavor and moisture before moving it to indirect to finish.
- After letting your pork tenderloin rest on a cutting board, I like to cut my pork teriyaki in thick slices to enjoy with more flavorful sauce for serving.
Recipe Faq's
This can depend on how big or small your pork tenderloin is. That's why I give you an estimate of how long to cook each side. You know your pork tenderloin is finished cooking when the internal temperature reaches 145F using a meat thermometer in the thickest part of the tenderloin.
The trick to keeping your pork nice and juicy and not ending up dried out is searing it first. Searing the pork on both sides locks in the juices as the rest of it cooks on the grill later. Letting the pork rest before slicing also helps lock in the moisture.
No. While they sound very similar or the same, a pork loin
is wider and flatter than the tenderloin and you can get it with the bone in, or boneless. The pork tenderloin tends to be longer, more narrow and is boneless.
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Teriyaki Grilled Pork Tenderloin
Equipment
Ingredients
- 1 cup soy sauce
- ½ cup water
- ½ cup rice wine vinegar
- 1 cup brown sugar
- 2 teaspoon fresh grated ginger
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- 2 pounds pork tenderloin A pkg of 2 tenderloins 1 lb each
- 3 teaspoons cornstarch
Instructions
- In a small bowl mix together the teriyaki marinade until combined don’t add the cornstarch yet.
- Place the pork tenderloin in a large ziplock bag or bowl.
- Pour half of the marinade over the tenderloin and place into the refrigerator for at least 1 hour or overnight for the best flavor.
- In a small bowl add the cornstarch with 3 teaspoons water and whisk.
- Heat the remaining marinade on medium high heat and whisk in the cornstarch slurry until it begins to simmer then reduce the heat to medium. Simmer until thickened about 3-5 minutes.
- Heat a gas grill or charcoal grill on medium high heat and place the tenderloin over direct heat and sear 3-4 minutes, flip the tenderloin and sear another 3-4 minutes. Brush both sides of the tenderloin with the teriyaki sauce.
- Move the tenderloin to indirect heat and cook another 15-20 minutes or until internal temperature reaches 145 degrees.
- Remove from the grill and let rest 10 minutes, slice. Serve with extra sauce.
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