The Best Baked Teriyaki Pork Tenderloin Recipe
Aug 28, 2022, Updated Sep 24, 2023
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The Best Baked Teriyaki Pork Tenderloin Recipe – delicious tender baked pork tenderloin in a sticky sweet homemade teriyaki sauce!
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Baked Teriyaki Pork Tenderloin
If you love pork tenderloin, and a light, delicious teriyaki sauce, this recipe is for you.
This recipe is based off our insanely popular Baked Pork Tenderloin recipe – it has almost 3,000 five star reviews, making it the top reviewed recipe on Sweet Cs Designs (and one of the best rated pork tenderloin recipes on the internet!) While this recipe is similar, we recommend making that one first to get all the awesome info we have packed in if this is your first time baking pork tenderloin.
We’re first marinating pork tenderloin in a teriyaki marinade, and then lightly searing it and baking in teriyaki sauce to tender juicy perfection – for a sticky, sweet, delicious dinner even picky eaters will beg for.
Serve this pork dinner up with air fryer french fries, a delicious BLT salad, some buttery soft dinner rolls, a quick and easy rice pilaf, or some quick and easy broccolini for a dinner everyone will love!
This recipe will show you how to marinate, sear, and bake a pork tenderloin in a quick homemade teriyaki marinade, as well as make a simple sauce you can thicken to serve over the pork when it is done.
We’re outlining a few steps in this post with lots of information, so that you can make this recipe again and again, and feel confident making pork tenderloin often for your family!
We know your family will love this teriyaki baked pork tenderloin – it’s become one of our favorites for so many reasons, like:
- This recipe is so simple to make – even beginner cooks can feel confident making this dish.
- Teriyaki is a sauce even picky eaters beg for – the sweet and savory flavor is easy to make spicy, mild, or adapt it to individual tastes and preferences.
- Pork tenderloin is a great budget cut of meat. We like to look for sales – it can freeze well.
- You can make this dinner keto with a few simple modifications – omit the sugar and soy, and use Teriyaki Coconut Aminos instead of making a teriyaki sauce!
- You can throw broccoli, potatoes, asparagus, or other vegetables in to the foil pack with seared pork to bake for a complete sheet pan dinner – making your cleanup even easier!
How To Bake Teriyaki Pork Tenderloin
Making pork tenderloin is super simple, but there are a few steps to help get perfect results, ever time.
- Pork Tenderloin: The star of the dish; it’s lean, tender, and takes well to marinades.
- Celtic Sea Salt: A mineral-rich salt that enhances the natural flavors of the pork and balances the sweetness of the teriyaki sauce.
- Olive Oil: Helps in searing the pork and adds a layer of richness.
- Sesame Seeds: Adds a nutty crunch, enhancing both the flavor and presentation.
- Fresh Chopped Cilantro or Parsley: Adds a fresh, herbal element that contrasts the rich, salty teriyaki sauce.
- Honey: Adds natural sweetness (skip for keto).
- Soy Sauce: The base of teriyaki sauce, providing depth and saltiness. For keto, use coconut aminos.
- Rice Wine Vinegar: Adds acidity to balance the sweetness and saltiness.
- Garlic, Minced: Provides a robust, earthy flavor.
- Ginger, Minced: Adds a spicy, aromatic kick, typical of teriyaki dishes.
- Brown Sugar: Enhances sweetness and caramelization (skip for keto).
- Sesame Oil: Adds a toasty, nutty aroma, rounding out the teriyaki flavor.
- Sriracha Sauce: For those who like a little heat, sriracha adds a spicy dimension.
- Marinate. Pork tenderloin has less fat, and taking this step will help keep your tenderloin from drying out.
- Sear. This keeps your meat from looking grey and colorless in the oven – but also gives a delicious caramelized flavor that we think adds so much to the dish. It is an extra step, but one we love.
- Wrap. Cover with sauce and wrap in foil. Baking in foil helps to add steam to cook your pork more evenly and quickly, locking in moisture, and keeping your pork melt-in-your-mouth delicious.
- Bake to temperature. Bake at 350 degrees. Don’t overcook pork – remove from oven at 140 degrees Fahrenheit.
- Let rest. Let pork continue to cook to 145 degrees after removing from oven and let it rest for at least 10 minutes before slicing and serving.
Tips and Tricks to Perfect Teriyaki Pork Tenderloin and FAQs
Thicken sauce after cooking. This teriyaki is NOT designed to be super thick like a gravy – but you can pour it off from the baking sheet into a small pan with some instant cornstarch and simmer to thicken into a rich, thick sauce to spoon over your tenderloin if you’d like!
Pork tenderloin vs pork loin. I get a lot of questions on my baked pork tenderloin recipe on whether to use a tenderloin or a pork loin – and what the difference is between tenderloin and loin since they are similar cuts from the pig, and can both be used in this recipe. The two cuts are from similar areas (off the back of the pig), and are both leaner and respond to the same cooking methods, but a pork tenderloin is much longer and skinnier than a pork loin.
- Pork loins tend to be much fatter, much heavier, and over 3 lbs – while a tenderloin will be longer, skinnier, and around 1-2 pounds.
- Pork tenderloin in the oven will take about 20 minutes to cook to 140 degrees after searing – but this will vary depending on your oven, your pork tenderloin, and other factors. Some readers of our Garlic Butter Pork Tenderloin recipe reported closer to a 40 minute cook time, though our recipe testers found around 20 minutes worked for them.
- If it is taking longer to cook, or your pork seems very large, you might have a pork loin instead of a pork tenderloin. Continue to cook until pork has reached 140 degrees internal temperature.
- Always go off your meat thermometer to gauge cook time instead of the clock.
- Pork tenderloin is done cooking at 145 degrees internal temperature when read from a meat thermometer.
Pork can be pink. Pork might look a little pink when fully cooked – this is ok! As long as your pork has reached 145 degrees it has reached a temperature where it is deemed safe to eat and free from food-borne illness, so do not go off color of pork as we used to in the old days. Pink in pork has nothing to do with risk – if it is at a safe temperature, it is safe to eat!
Go off temperature, not time. Again, always go off your thermometer – measuring the middle of the thickest part of your tenderloin – to judge doneness instead of going off time on the clock or color of the meat.
Marinate Longer: For best flavor, marinate the pork tenderloin for at least 4 hours, or overnight if possible.
Searing is Key: Searing the pork in a hot pan before baking locks in flavors and gives it a nice crust. Use high heat and a little oil for this step.
Check Internal Temp: Pork tenderloin can dry out quickly. Aim for an internal temp of 145°F (63°C) to keep it juicy.
Rest the Meat: Let the pork rest for about 5-10 minutes after baking. This allows the juices to redistribute, making it moist and tender.
Sauce on the Side: If you’re worried about the sauce burning in the oven, you can cook it separately on the stovetop and then pour it over the meat when serving.
Keto Adjustments: If you’re going keto, use coconut aminos in place of soy sauce and skip the honey and brown sugar. You can use a keto-friendly sweetener like stevia if you still want a touch of sweetness.
Ginger and Garlic: Fresh is best for maximum flavor. Mince them finely for better distribution in the sauce.
Thickening the Sauce: If you like a thicker sauce, you can mix a little cornstarch and cold water, then add it to your sauce while cooking.
Optional Veggies: Consider adding some bell peppers, onions, or broccoli to the roasting pan for a one-pan meal.
Garnish: Don’t skip the sesame seeds and fresh herbs! They add texture and a pop of flavor.
Serve with Rice: To soak up that yummy sauce, serve the pork over steamed rice or cauliflower rice for a low-carb option.
What temperature should I cook pork at?
This recipe calls for baking pork at 350 degrees in a foil pouch.
While this is lower than many roast pork recipes, it works with the pouch to keep your pork from drying out and staying tender and juicy!
Pork can be slightly pink and fully safe to eat as long as it has reached 145 degrees internal temperature.
Pork needs to reach an internal temperature of 145 degrees to remove the risk of foodborne illness, but this will sometimes still have a light pink color.
Pork tenderloin can be reheated in a foil pouch, baked in the oven at 350 degrees until it reached 140 degrees F.
It can also be pan fried with a little butter, or microwaved, to reheat.
If your tenderloin has a large silver skin you may remove it, however, this method will give you tender pork regardless.
You can add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) to thicken it up.
Yes, but cooking time and tenderness may vary. Pork loin is usually larger and less tender.
Apple cider vinegar or white wine vinegar can be decent substitutes.
Absolutely! Grilling will give it a nice smoky flavor. Just watch for flare-ups from the marinade.
At least 4 hours is ideal, but overnight will give the most flavor.
Sure, but homemade allows you to control the ingredients and adjust for dietary needs.
It can be! Use coconut aminos instead of soy sauce and omit the honey and brown sugar.
What To Serve With Pork Tenderloin
If you’re looking for a delicious, easy, and crowd pleasing side, we’re sharing some of our favorite dishes to go along with a pork tenderloin below.
You can find our complete side dish recipe index here.
You can find our entire pork tenderloin recipe archives here.
The Best Baked Teriyaki Pork Tenderloin Recipe
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- 2 lb pork tenderloin
- 2 tablespoons honey (keto version, please skip)
- 1/2 cup soy sauce (keto version, please use coconut aminos)
- 2 tablespoons rice wine vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons brown sugar (keto version, please skip)
- 2 tablespoons sesame oil
- 1 teaspoon sriracha sauce
- 2 teaspoons celtic sea salt
- fresh cracked pepper, to taste
- 2 tablespoons olive oil
- 1-2 teaspoons sesame seeds, to garnish
- fresh chopped cilantro or parsley, to garnish
- Preheat oven to 350 degrees.
- In a small bowl, combine honey, soy sauce, rice wine vinegar, garlic, ginger, brown sugar, sesame oil, and sriracha. Mix well with a wire whisk.
- Place pork tenderloin in a plastic bag or large, shallow dish.
- Pour half marinade over pork. Reserve other half for cooking.
- Cover with plastic wrap and marinate at least 20 minutes, up to overnight. (Please refrigerate if marinating over 20 minutes.)
- Heat olive oil in a large nonstick pan.
- Remove tenderloin from marinade (discard the marinade pork was in) and rub it with the celtic sea salt and pepper. Brown pork tenderloin on all sides - about 2-3 minutes per side.
- When pork has browned, remove from pan and place on a large piece of foil on a baking sheet.
- Add reserved marinade to top of pork.
- Fold foil into pouch.
- Bake 20-25 minutes, until pork tenderloin is 140 degrees internal temperature in the middle of the thickest part.
- Remove pork at 140 degrees and leave in foil to carryover cook to 145 degrees as it rests for 10 minutes.
- Slice after 10 minutes, garnish with sesame seeds, parsley and sauce from the pan, and enjoy!
- If you would like a thicker sauce, you may drain sauce from pan and heat in pan on stove with 1 tablespoon instant cornstarch to thicken (the kind you don't need to mix with water before adding to recipes is my preference), then spoon over sliced pork!
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 360Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 110mgSodium 984mgCarbohydrates 12gFiber 1gSugar 10gProtein 41g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.