When you’re looking for a show-stopping main dish that’s quick, simple, and bursting with bold flavors, this Teriyaki Grilled Pork Tenderloin is your go-to recipe. Juicy, tender, and glazed with a rich, homemade teriyaki marinade, this dish is perfect for summer cookouts, casual weeknight dinners, or even special occasions. Whether you’re grilling for family or entertaining friends, this pork tenderloin recipe is guaranteed to impress.

Why You’ll Love This Teriyaki Pork Tenderloin

This recipe delivers big flavor with minimal effort. The homemade teriyaki marinade blends salty soy sauce, sweet brown sugar and honey, tangy rice vinegar, and savory sesame oil, all infused with aromatic garlic and ginger. It soaks into the pork, keeping it moist and flavorful through every bite. Grilling seals in the juices and adds irresistible charred edges for texture and smoky flavor.

The best part? It’s customizable, budget-friendly, and ready in about 30 minutes (plus marinating time).

Ingredients You’ll Need

• 2 pork tenderloins (about 1 lb each)
• ½ cup soy sauce
• ¼ cup brown sugar
• 2 tbsp honey
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp cornstarch (optional, for thickening the reserved marinade)
• Salt and black pepper, to taste
• Sesame seeds and green onions, for garnish

Kitchen Equipment Needed

• Mixing bowl
• Whisk
• Measuring cups and spoons
• Zip-top bag or shallow dish (for marinating)
• Grill (gas or charcoal) or grill pan
• Tongs
• Meat thermometer
• Cutting board and sharp knife
• Small saucepan (if thickening reserved marinade)

Step-by-Step Instructions

1. Make the Teriyaki Marinade

In a bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Reserve ¼ cup of this marinade separately for basting or serving as a sauce later.

Optional: If you’d like a thicker sauce for drizzling, whisk 1 teaspoon of cornstarch into the reserved marinade and heat it in a small saucepan over low heat until slightly thickened.

2. Marinate the Pork

Place the pork tenderloins in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the pork, seal, and refrigerate for at least 2 hours, ideally overnight. This deepens the flavor and ensures juicy, flavorful meat.

3. Preheat the Grill

Heat your grill to medium-high heat (about 400°F / 204°C). Lightly oil the grates to prevent sticking.

4. Grill the Tenderloins

Remove the pork from the marinade and pat dry with paper towels. Season lightly with salt and pepper. Place the pork on the hot grill and cook for 18–20 minutes, turning every 4–5 minutes. Baste with the reserved marinade (not the one the pork was marinated in!) during the final minutes of grilling for added glaze.

Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).

5. Rest and Slice

Transfer the grilled pork to a cutting board. Let it rest for 5 minutes to retain its juices. Slice into thick medallions and drizzle with the thickened reserved marinade if desired.

6. Garnish and Serve

Sprinkle with toasted sesame seeds and chopped green onions before serving for a burst of color and flavor.

Pro Tips and Variations

• No Grill? You can roast the pork tenderloin in the oven at 425°F (218°C) for about 25–30 minutes. Sear in a hot skillet first for a golden crust.
• Bolder Flavor: Add a splash of pineapple juice to the marinade for tropical sweetness.
• Spicy Kick: Stir in a teaspoon of chili garlic sauce or crushed red pepper flakes for heat.
• Meal Prep Friendly: Marinate and freeze the pork for up to 3 months. Thaw overnight in the fridge before grilling.
• Double the Sauce: If you love extra glaze, double the marinade and reserve half for cooking. Never reuse the marinade that touched raw meat.

Serving Suggestions

This sweet-savory pork pairs beautifully with a range of sides:

• Steamed jasmine rice or garlic fried rice
• Grilled or stir-fried vegetables like bok choy, bell peppers, or snow peas
• Asian-style slaw with sesame vinaigrette
• Crispy roasted potatoes or noodle salad for a fusion twist
• For drinks, serve with iced green tea, a citrusy white wine like Riesling, or a light lager for balance.

How to Store Leftovers

• Refrigerator: Store any leftover sliced pork in an airtight container in the fridge for up to 3 days.
• Freezer: Wrap slices tightly in foil or freezer bags and store for up to 2 months.
• Reheat: Warm gently in the microwave or a skillet over low heat. Add a splash of reserved sauce or broth to keep it moist.

Frequently Asked Questions (FAQ)

Q: Can I use pork loin instead of pork tenderloin?
A: Yes, but pork loin is thicker and leaner, so adjust cooking time and check internal temperature carefully.

Q: How do I avoid overcooking pork?
A: Use a meat thermometer and pull the pork from the grill at 145°F. Rest it before slicing to retain juices.

Q: Can I marinate the pork for too long?
A: Marinating overnight is ideal, but don’t go beyond 24 hours or the pork may start to break down and become mushy.

Q: Is the cornstarch necessary for the sauce?
A: No, it’s optional. If you prefer a thinner glaze, skip the cornstarch and just simmer the reserved marinade.

Final Thoughts

This Teriyaki Grilled Pork Tenderloin recipe is a flavorful, foolproof dish that elevates your grilling game with minimal effort. Sweet, savory, garlicky, and just a little bit tangy — it’s the kind of recipe that becomes a regular on your menu.

Perfect for busy weeknights, summer BBQs, or even meal prep, this pork tenderloin is as versatile as it is delicious.

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