A easy teriyaki pork tenderloin recipe to pull out and make for family gatherings. So delicious that they will think you slaved in the kitchen all day. Little do they know it took less than 30 minutes. Looks impressive and tastes even better. Be sure to check out the side dish recommendations…
Juicy Teriyaki Pork Tenderloin Recipe
2 1/2 lbs pork tenderloin (or two 1-1/4 lb pieces)
teriyaki sauce (recipe below)
rosemary, garnish (optional)
sliced scallions, garnish (optional)
PREHEAT oven to 400 degrees.
Heat a oiled heavy frying pan (cast iron) on medium high. While that is heating, trim all the silvering and excess fat from the tenderloin and season with salt and pepper.
Place in the hot pan and brown the outside turning often. Pour half of the teriyaki sauce over the tenderloins and place the frying pan in the oven and bake for 15 minutes or a few minutes more depending on how thick the tenderloins are. It should read 155 degrees on a meat thermometer.
Remove from the oven and let rest for 5 minutes. Serve with the other half of the teriyaki sauce and sprinkle with the rosemary or scallions.
Teriyaki Sauce
1 cup water
5 TBS packed brown sugar
1/4 cup soy sauce
2 TBS honey
1 clove garlic, finely minced
1/2 tsp ginger
Combine the above ingredients in a saucepan on medium heat and heat.
2 TBS cornstarch
1/4 cup water
Whisk these two ingredients together until disolved and slowly whisk into the hot mixture above. Continue whisking until you have reached the desired consistency. Add a teaspoon of water if it is too thick. It is ready to drizzle over the pork.
Fried Rice
Easy Fried Rice Recipe aka No Wok Fried Rice Recipe
4 cups jasmine rice, cooked (or leftover rice)
4 TBS butter (or oil)
2 slightly beaten eggs
2 garlic cloves, finely minced
1 carrot, finely diced
1 onion, finely diced
1/2 cup frozen peas
1/4 cup chopped red bell pepper
1/4 cup sliced green onions
3+ TBS soy sauce, or to taste
1 tsp+ toasted sesame oil, or to taste
salt and pepper to taste
In a large pan over medium heat 1 tablespoon of butter. Add the beaten eggs and cook until they are slightly under done. Transfer to a plate and set aside.
Turn the heat up to medium high and add one tablespoon of butter to the pan. Saute the carrots, onions and peas until light golden brown. Add the garlic and cook one minute. Transfer to a bowl and set aside.
Add the last two tablespoons of butter to the pan and add the rice. Smooth it out in the pan to crisp up a little which takes approximately two minutes or so. Stir and add the vegetables. Stir and add the scrambled egg, green onion, soy sauce and sesame oil. Stir to heat through and season with salt and pepper to taste.
Recipe Notes
- For the holidays, consider adding cranberries, toasted or candied nuts for garnish.
- Sometimes I will scramble one egg, chop it up then mix in to the rice before serving.
Or You May Serve With:
