I first made this teriyaki pork tenderloin recipe for my step-daughters when they were about 8 and 10. I was a little worried that they wouldn’t like it because of the fresh ginger. I knew that ginger was not something they had been exposed to yet at that point, and I didn’t know how they would react to it. Fortunately, my worry was unnecessary, as they both loved it, ginger and all. It’s now ten years later, and the youngest still states that this is her favorite meat dish every time she eats it.
I love this teriyaki pork tenderloin recipe for several reasons. One: it tastes great. The fresh garlic and ginger give great flavour to the pork without overpowering it. Two: the meat ends up incredibly tender. Although pork tenderloin is a tender cut of meat, marinating it makes it even more tender. The longer it marinates the more tender it will be. Three: it is very easy to make. Even Greg, who is intimidated by recipes and has a lot of difficulty following them, can make this dish. Four: it makes great leftovers that can be used as the starting point for other great meals over the week.
I usually put the pork in a large freezer bag and pour the marinade in the bag with the pork. Sometimes I double the marinade recipe and use two tenderloins. I might cook both and use the extra as the start to other pork dishes during the week, or I might cook one and freeze the second one (this is when the freezer bag comes in extra handy), which means I have one in the freezer, already marinated and ready to go for a day when I am pressed for time.
The original recipe that my sister shared with me calls for sherry, not balsamic vinegar. The last time I finished the bottle of cooking sherry I had, I didn’t bother replacing it. I decided to use balsamic vinegar instead, and the flavour was just as good as the original. It just wasn’t practical for me to have a bottle of sherry in the cupboard for just one recipe. Balsamic vinegar on the other hand, is a pantry staple in my house as I use it all the time. So I have been using balsamic vinegar since then. Balsamic vinegar or cooking sherry, the choice is yours. Use whatever works best for you.
Pork Tenderloin Teriyaki
- 2 tbsp (30 mL) low sodium soy sauce
- 2 tbsp (30 mL) balsamic vinegar
- 1 tbsp (15 mL) olive oil
- 1 tbsp finely chopped ginger root
- 1 tsp granulated sugar
- 1 large clove fresh garlic, finely chopped
- 1 pork tenderloin (about 1 pound)
- Mix the first six ingredients together in a bowl to make the marinade.
- Pour marinade over pork, and refrigerate for at least 2 hours.
- Place pork in shallow dish and bake 30-35 minutes at 350 F, until internal temperature reaches 155 F (68 C).
This recipe is sharing some love at these link parties: Sweet and Savory Sundays, Marvelous Mondays, Melt in Your Mouth Monday, Project Inspired, Create Link Inspire, Wonderfully Creative Wednesdays, Wake Up Wednesdays, Create and Share, Showcase Your Talent Thursday