Teriyaki Pork Tenderloin

(Last Updated On: January 5, 2010)

The most tender part of the pig – the pork tenderloin. It is a versatile piece of pork than you can grill or roast with a wide varieties of flavors. The flavor we are focusing on today is teriyaki – a salty and sweet combination featuring brown sugar and soy sauce. Pork tenderloin is great for marinating as it’s low fat content can lead to drying out if you overcook it. Using a marinade is one way to introduce flavor and keep your pork moist and tender.


1 whole pork tenderloin

4 tablespoons low sodium soy sauce

2 garlic cloves, minced

2 tablespoons olive or canola oil

2 teaspoons light brown sugar

1 teaspoon freshly ground black pepper

Combine all the ingredients into a large zip top plastic bag. Then place the tenderloin inside. Seal the bag, making sure the marinade is completely covering the meat. Place inside a container large enough to fit that bag (just in case the bag decides to leak) and place in the fridge for about 4-6 hours. Don’t go beyond 8 hours or you might end up with salty pork.

Set your oven to 425 degrees. Take the pork out of the fridge and discard the marinade. Pat the pork dry. Place it on a pan lined with parchment paper or in a roasting pan. Place a probe thermometer on an angle in the center of the tenderloin and cook until the temperature reaches 160 degrees. You can use an instant read and check the temperature if you don’t have a probe variety. If you have neither type it should take around 25-35 minutes to cook, but going by temperature is best. Slice and serve!