Grilled Teriyaki Pork Tenderloin
This Grilled Teriyaki Pork Tenderloin covered with a sweet and sticky glaze is a go-to recipe for your bbq repertoire. Marinated for a few hours in a homemade teriyaki sauce, the meat has absorbed the tastes of the garlic, ginger, and soy sauce, it’s simply delicious! Pork is lean meat and takes no time to be grilled and ready. You can serve it with a side of rice, vegetables, or an Asian summer salad.
Hi there, It’s Melanie from Bon Appét’Eat. I’m so excited to be virtually grilling on BBQinq with the Nolands to share this amazing and easy dish! I have made this recipe for teriyaki pork tenderloin so many times and it is always a hit. I serve it with a side of rice and broccoli but sometimes with my quinoa fried rice or this summery dish packed with vegetables: one-pot ratatouille.
What is pork teriyaki?
Pork teriyaki is a marinated meat with a sweet taste and notes of garlic and ginger flavors. You can use a homemade marinade or a store-bought one, although making your own is quite easy. The pork tenderloin is then grilled and brushed with the thickened sauce that will ever so slightly caramelize your meat and keep the moisture in. It is the best!
To keep the Asian and grilling theme, you can serve this delicious meat with these miso grilled baby bok choy.
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How do you make teriyaki sauce from scratch?
Please do not get intimidated by the idea of making it yourself. Above all, preparing the teriyaki marinade is really simple; you just have to whisk a few ingredients together. You will need to chop some garlic and fresh ginger if you have, add in some soy sauce, vegetable oil, rice vinegar, and lastly, some brown sugar. The sugar will obviously bring some sweetness but also caramelize the meat as it cooks.
Now, the next step is to marinate the pork. Place your meat in a shallow container and cover it with your marinade. Alternatively, use a resealable plastic bag. I prefer the container to be more ecofriendly.
After a few hours, preferably at least 4, remove the meat from the marinade. Pour the teriyaki marinade into a pot, add some cornstarch and bring to a simmer for a few minutes to kill any bacteria as it was previously in raw meat. Now, grab your baking brush, and let’s get grilling!
How to grill a pork tenderloin on the bbq?
Firstly, turn your barbecue on and get it to reach 500 degrees F. After that, brush it off, keeping your grill clean. Then, place your meat on the grill; personally, I prefer to put it on the top rack. Each of my pieces of meat is under a pound (400g), therefore 10 minutes on each side were sufficient.
If you are unsure how long to cook your meat given its weight, I would recommend using a good quality thermometer to make sure your pork reaches 145 degrees F as a minimum.
Lastly, as you grill the pork, use the glaze to keep your meat moist by brushing it regularly. Be generous!
Once it’s ready and cooked, rest the meat on a cutting board before slicing and serving. Since your meat is full of flavors, you can keep your sides simple and drizzle with your glaze.
This grilled teriyaki pork tenderloin can be an easy weeknight dinner if you marinate the day before. It is a family favorite as it is easy to put together and as easy to grill. Don’t let the summer slip away without making this delicious recipe.
CAN I MAKE THIS PORK TENDERLOIN AHEAD OF TIME?
You can prepare this marinade ahead of time and freeze it along with the fresh meat from the butcher or store. However, when you take it out of the freezer, make sure to thaw it overnight in the fridge and allow a couple of hours for the marinade to soak in the meat.
A few more notes:
Ginger: If you don’t have some fresh, use powdered ginger. If using powder I use a tiny bit more to make sure you can taste it.
Salt: I don’t add any in the marinade as soy sauce is already salty.
Pork: This recipe is great for bigger pieces of meat too. You will have enough marinade. Adjust your cooking time accordingly. For a piece of meat of a pound, cook it about 12 minutes on each side.
Marinade: You can not use it again once it has been in contact with raw meat. This is why I transformed it as a glaze by adding the cornstarch and bringing it to a boil.
Pin it HERE!!
Pin it HERE!!
- 1/2 cup of soy sauce
- 1/2 cup of water
- 1/4 cup of vegetable oil
- 2 teaspoons of crushed ginger or ginger powder
- 1/4 cup of brown sugar
- 3 teaspoons of crushed garlic
- 2 pork tenderloin (500g or one pound each)
- 1 teaspoon of cornstarch.
In a big container or bowl, combine all the ingredients of the marinade except the corn starch. Whisk well and add the meat in it. Toss and turn to coat.
Cover and refrigerate for at least 4 hours.
Place the meat on a plate and turn on your barbecue.
Pour the marinade into a pot and bring it to a boil. Add in the cornstarch and whisk until it thickens. Set this glaze aside.
Put your meat on the grill and brush with the glaze regularly. Cook each sides 10 minutes. (or until it reaches an internal temperature of 145 degrees F.)
Once you take the meat off the grill, cover it with foil and let it rest for 5-10 minutes before slicing it.
Serve and enjoy!
Amount Per Serving: Calories: 125Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 890mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 7g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.