The Best Baked Teriyaki Pork Tenderloin Recipes

MARINATED TERIYAKI PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Place the tenderloins in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 25-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with pan drippings.

TERIYAKI PORK TENDERLOIN

Steps:

• Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
• Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.

THE BEST BAKED TERIYAKI PORK TENDERLOIN RECIPE

Steps:

• 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 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!

TERIYAKI PORK TENDERLOIN

Steps:

• Combine all ingredients in self-sealing bag; seal bag and mix well. Let rest at room temperature for 20-30 minutes (or overnight in the refrigerator).
• Preheat oven to 450 degrees Fahrenheit.
• Remove tenderloin from marinade, discarding leftover marinade.
• Roast tenderloin in shallow pan in oven for 20-25 minutes, until meat thermometer inserted in thickest part reads 155 degrees to 160 degrees Fahrenheit.
• Remove from oven and let tenderloin rest for 5-10 minutes before slicing.

ASIAN PORK TENDERLOIN

Steps:

• Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
• Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
• Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.

TERIYAKI PORK TENDERLOIN

Steps:

• Combine all the ingredients in a zip-top bag.
• Marinate in the refrigerator for up to 8 hours in the refrigerator.
• Roast in 425 degree oven until pork is cooked to your liking 20 to 30 minutes or until pork temperature reaches145 to 150 degrees.
• Cover with foil and let rest 10 minutes before slicing.

TERIYAKI PORK TENDERLOIN (SIMPLE!)

Steps:

• In a large ziploc bag, combine soy sauce, sugar and ketchup. Add tenderloin. Seal bag and turn to coat. Marinate at least over night, preferrably longer though.
• Preheat oven to 425 (I used the grill instead).
• Place pork in 13 x 9 greased baking dish. (I put the remaining marinade in a saucepan, brought to a boil and added some cornstarch to thicken it.) I served the sauce on top of the pork.
• Bake, uncovered, at 425 for 35-40 minutes OR until meat thermometer reads 160. Let rest for 5 minutes before slicing.