Grilled Teriyaki Pork Tenderloin
Recipe GLPRef92e971a372c8
A Japanese-inspired grilled pork tenderloin glazed with a balanced teriyaki sauce made from soy sauce, pineapple juice, brown sugar, mirin, and aromatic ginger and garlic. The lean, tender cut cooks quickly over high heat while the glaze caramelizes into a glossy coating. Sliced and served hot, this dish brings umami-rich Asian flavors to your dinner table in under 30 minutes.
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Ingredients
½ cup Low-sodium soy sauce
¼ cup Pineapple juice
2½ tablespoons Brown sugar
2 tablespoons Mirin (Japanese rice wine)
1 tablespoon Sesame oil
1 teaspoon Fresh ginger, minced
2 Garlic cloves, minced
1 whole (about 1 pound) Pork tenderloin
Vegetable oil for grilling
Directions
In a small bowl, whisk together low-sodium soy sauce, pineapple juice, brown sugar, mirin, sesame oil, minced ginger, and minced garlic until the sugar dissolves completely. Set the teriyaki glaze aside.
Pat the pork tenderloin dry with paper towels. This helps achieve better browning on the grill. Reserve 1/4 cup of the teriyaki glaze for basting during cooking.
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates with vegetable oil using a folded paper towel and tongs to prevent sticking.
Place the pork tenderloin on the preheated grill. Sear for 2 to 3 minutes per side over direct heat until a golden crust forms, turning only once or twice to develop a nice sear.
Move the pork to a cooler part of the grill or reduce heat to medium. Begin brushing the reserved teriyaki glaze onto all sides of the tenderloin, coating generously.
Continue grilling and turning the pork every 2 to 3 minutes, applying fresh glaze after each turn, for 6 to 8 minutes total. The pork is done when an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Pork tenderloin continues to cook slightly after removal from heat.
Transfer the glazed pork to a cutting board and rest for 5 minutes to allow juices to redistribute and the glaze to set slightly.
Slice the pork tenderloin against the grain into 1/2-inch thick slices. Arrange on a serving platter and drizzle any remaining glaze from the board over the slices. Serve immediately while hot.
