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Saturday, April 5, 2014

Teriyaki Pork Tenderloin

Last night, I took a pork tenderloin, that I had marinated in teriyaki overnight, pan seared it, then roasted it off in the oven. It was so tender that I couldn't get it cut into medallions without it falling apart! I made another batch of teriyaki, and reduced it to a thick sauce to pour over the medallions! Perfection!

For the marinade, I used the same recipe for the sauce
but left out the 1/4 cup water and corn starch.

Teriyaki Sauce

1/3 cup soy sauce
1 cup water
1/4 tsp ginger
1/4 tsp garlic powder
1/3 cup packed brown sugar
1 tbsp honey
2 tbsp cornstarch
1/4 cup cold water

Mix all but the cornstarch and 1/4 cup of cold water, in a sauce pan over medium heat. Mix cornstarch and water. Stir til dissolved. Add to sauce pan. Cook until thickened.


  1. Looks great. How long did you cook it and what temp? Thanks!

    1. 400 degrees... the times will differ. I cooked mine a little longer than most people, but it usually takes about 20-30 minutes.

  2. Looks like a winning combination of sweet and savory, Lynn. It would be a hit here for sure!