This Teriyaki Grilled Pork Tenderloin recipe delivers an incredibly juicy, flavorful, and perfectly charred main course that will have everyone asking for seconds. We’re skipping the bottled sauce and whipping up a simple homemade teriyaki marinade that infuses the pork with a rich, savory-sweet flavor that’s simply irresistible. If you’ve been searching for a go-to grilling recipe that’s quick enough for a weeknight but impressive enough for company, you’ve found it.
Why This Teriyaki Grilled Pork Tenderloin is a Must-Try
Forget dry, bland pork. This recipe guarantees a tender and succulent result every time. The magic lies in the quick-to-make homemade teriyaki sauce, which not only marinates the meat but also doubles as a delicious glaze. It’s a fantastic way to elevate a lean cut of pork into a five-star meal right in your backyard.
- Incredibly Flavorful: The homemade marinade, with its perfect balance of soy, ginger, garlic, and honey, penetrates the pork for a deep, complex flavor.
- Super Juicy: With a few simple grilling tips, this tenderloin comes out perfectly cooked and dripping with juice.
- Quick & Easy: The marinade comes together in minutes, and the pork tenderloin grills in under 20 minutes. It’s the ideal quick and healthy dinner.
Key Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create its signature flavor. The star is our homemade teriyaki sauce, which is worlds better than anything from a bottle.
For the Pork Tenderloin
- Pork Tenderloin: You’ll need one pound of pork tenderloin. Be sure to trim off the tough silver skin for the most tender result.
- Olive Oil: Just a touch to help the outside of the pork get a beautiful char on the grill.
For the Homemade Teriyaki Sauce
- Soy Sauce: The savory, umami base of our sauce. Use a low-sodium version if you’re watching your salt intake.
- Honey: Adds sweetness and helps create a beautiful glaze on the grill.
- Rice Vinegar: Provides a subtle tang to balance the sweetness.
- Fresh Ginger & Garlic: These aromatics are essential for a vibrant, fresh flavor.
- Cornstarch: To thicken the remaining marinade into a perfect glaze.
For a truly from-scratch meal, consider making your own authentic homemade teriyaki sauce to have on hand for recipes just like this one!
How to Make Teriyaki Grilled Pork Tenderloin (Step-by-Step)
Follow these simple steps for a flawless grilled pork tenderloin every time. The key is to marinate, get a good sear, and not overcook it!
Step 1: Prepare the Pork
Start by patting the pork tenderloin dry with paper towels. Using a sharp knife, carefully trim away the thin, tough membrane known as silver skin. This ensures every bite is perfectly tender. Place the trimmed tenderloin in a large resealable bag or a shallow dish.
Step 2: Whisk Together the Teriyaki Marinade
In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Pour about two-thirds of this marinade over the pork tenderloin, ensuring it’s evenly coated. Reserve the remaining one-third of the marinade for later—this will become our glaze.
Step 3: Marinate for Maximum Flavor
Seal the bag or cover the dish and let the pork marinate in the refrigerator for at least 30 minutes. For an even more intense flavor, you can marinate it for up to 4 hours. Don’t marinate it much longer, as the acidity can start to affect the texture of the meat.
Step 4: Grill to Perfection
Preheat your grill to medium-high heat (about 400-450°F). While it heats, take the remaining marinade, add it to a small saucepan with the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water), and simmer for 2-3 minutes until thickened into a glaze. Remove the pork from the marinade, letting any excess drip off. Grill for 15-20 minutes, turning every 4-5 minutes, until the internal temperature reaches 145°F. Let it rest for 10 minutes before slicing and serving with the glaze.
Pro Tips for the Juiciest Grilled Pork
Keep these tips in mind to take your Teriyaki Grilled Pork Tenderloin from great to absolutely spectacular.
- Don’t Skip the Rest: Letting the pork rest for 10 minutes before slicing is crucial. It allows the juices to redistribute throughout the meat, ensuring a moist and tender result.
- Use a Meat Thermometer: The single best way to avoid dry pork is to use an instant-read thermometer. Pull the tenderloin off the grill the moment it hits 145°F.
- Keep the Grill Lid Closed: This helps maintain a consistent temperature, cooking the pork evenly from all sides.
What to Serve with Teriyaki Pork Tenderloin
This recipe pairs wonderfully with a variety of sides. For a complete and delicious meal, try serving it with some simple steamed rice and a side of grilled zucchini skewers. A fresh and vibrant pineapple and cucumber salad also makes a fantastic, refreshing complement to the savory pork.
Storing and Reheating Leftovers
Store leftover sliced pork tenderloin in an airtight container in the refrigerator for up to 3 days. You can reheat it gently in the microwave or enjoy it cold in salads or sandwiches for a delicious lunch the next day.
Frequently Asked Questions
Absolutely! Preheat your oven to 400°F (200°C). Sear the pork tenderloin in an oven-safe skillet on all sides for 2 minutes per side. Then, transfer the skillet to the preheated oven and roast for 10-15 minutes, or until the internal temperature reaches 145°F.
For this recipe, marinate the pork for at least 30 minutes to allow the flavors to penetrate. For a deeper flavor, you can marinate it for up to 4 hours. Avoid marinating for longer than that, as the acidity can negatively affect the texture of the pork.
Both work wonderfully for this recipe! A charcoal grill will impart a smokier flavor, while a gas grill offers more precise temperature control and convenience. The most important thing is to maintain a consistent medium-high heat.
If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar. They will provide a similar tangy balance to the sweet and savory marinade.
The USDA recommends cooking pork tenderloin to an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy, and remember to let it rest for at least 3-5 minutes before slicing to ensure it’s juicy.
More Delicious Dinner Recipes to Try
If you loved this recipe, be sure to check out some of our other dinner favorites, like our Smothered Boneless Pork Chops or the family-friendly Creamy Beef and Shells.
I can’t wait to see your creations! If you make this Teriyaki Grilled Pork Tenderloin, be sure to leave a comment and rating below. And don’t forget to share a photo of your masterpiece on Pinterest!
Teriyaki Grilled Pork Tenderloin Recipe
Teriyaki Grilled Pork Tenderloin (Simple & Juicy Recipe)
Equipment
- 1 Grill
- 1 Meat thermometer
- 1 Small saucepan
- 1 Whisk
Ingredients
- 1 lb pork tenderloin silver skin removed
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp cornstarch mixed with 1 tbsp water to create a slurry
Instructions
- Pat the pork tenderloin dry and trim off the silver skin. Place it in a large resealable bag or shallow dish.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create the marinade.
- Pour about two-thirds of the marinade over the pork. Reserve the remaining one-third for the glaze. Seal the bag and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
- Preheat your grill to medium-high heat (400-450°F).
- Pour the reserved marinade into a small saucepan. Add the cornstarch slurry and bring to a simmer over medium heat. Cook for 2-3 minutes, whisking constantly, until the sauce has thickened into a glaze. Remove from heat.
- Remove the pork from the marinade and place it on the preheated grill. Discard the used marinade.
- Grill for 15-20 minutes, turning every 4-5 minutes for even cooking. The pork is done when an instant-read thermometer inserted into the thickest part reads 145°F.
- Transfer the pork to a cutting board and let it rest for 10 minutes. Slice against the grain and serve immediately, drizzled with the prepared teriyaki glaze.
Notes
Tip 2: Resting the meat is non-negotiable! It ensures all the juices stay inside the pork, making it tender and flavorful.
