Estimated reading time: 7 minutes
Certain recipes that make everyone wander into the backyard asking, “What’s on the grill?” This Teriyaki Pork Tenderloin is definitely one of them. The sweet, savory marinade caramelizes beautifully over the flames, creating a flavorful crust while keeping the pork incredibly juicy inside.
I love recipes like this because they don’t require a long list of fancy ingredients. Instead, a handful of pantry staples come together to create something that tastes like you ordered it from your favorite restaurant. Even better, once the pork has soaked up all those delicious flavors, the grill does most of the work.
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Whenever I’m looking for a dinner that’s simple enough for a weeknight but impressive enough for company, this is one of my favorites. I’ll often marinate the pork earlier in the day, then all that’s left to do is fire up the grill, baste it a few times, and dinner is ready before you know it. Serve it with grilled vegetables, fluffy rice, or even a fresh garden salad, and you’ve got a meal everyone will be asking for again.
If you’re looking for an easy grilled pork recipe that’s packed with flavor, this Teriyaki Pork Tenderloin belongs on your menu.
Table of contents
Why You’ll Love This Teriyaki Pork Tenderloin
- Delicious leftovers for sandwiches, rice bowls, and salads
- Sweet and savory homemade teriyaki marinade
- Uses simple pantry ingredients
- Perfect for grilling season
- Tender, juicy pork every time
- Great for meal prep
- Family-friendly flavors
- Ready in about 30 minutes (plus marinating)
Tools I Use
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Ingredients You Need for Teriyaki Pork Tenderloin
For the Pork
- 2 (1-pound) pork tenderloins
Homemade Teriyaki Marinade
- 1 cup soy sauce
- ½ cup rice wine vinegar
(or substitute white vinegar or Marsala wine) - 2 tablespoons dark brown sugar
- 1 tablespoon honey
(or maple syrup) - 2 cloves garlic, minced
- 1 tablespoon sesame seeds
- 1 teaspoon ground ginger
(or freshly grated ginger) - 1 teaspoon onion powder
Ingredient Notes
Pork Tenderloin
Be sure you’re using pork tenderloin, not pork loin. Pork tenderloin is much smaller, leaner, and cooks quickly on the grill.
Soy Sauce
Regular soy sauce gives the richest flavor. However, if you’re watching sodium, low-sodium soy sauce works wonderfully too.
Rice Wine Vinegar
Rice wine vinegar provides a gentle tang that balances the sweetness. If you don’t have any, white vinegar works in a pinch, although the flavor will be slightly sharper.
Honey
Honey helps the marinade caramelize beautifully on the grill. Maple syrup is another delicious option if that’s what you have on hand.
Sesame Seeds
Besides adding a little crunch, sesame seeds give the marinade that classic teriyaki flavor.
How to Make Teriyaki Pork Tenderloin
Step 1: Make the Marinade
In a medium bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, honey, minced garlic, sesame seeds, ground ginger, and onion powder until the sugar dissolves.
Step 2: Marinate the Pork
Place the pork tenderloins into a large zip-top bag or shallow baking dish.
Pour the marinade over the pork, making sure it’s completely coated.
Seal the bag and refrigerate for at least 1 hour, although 4 hours will give you the best flavor.
Step 3: Preheat the Grill
Heat your grill to medium-high heat (about 400°F).
Remove the pork from the marinade and reserve the marinade for basting.
Step 4: Grill
Place the pork directly over the heat.
Grill for 15–20 minutes, turning every few minutes while brushing with the reserved marinade.
Cook until the internal temperature reaches 145°F using an instant-read thermometer.
Step 5: Rest
Transfer the pork to a platter and let it rest for 5–10 minutes before slicing.
Resting allows the juices to redistribute, giving you perfectly juicy slices every time.
Nettie’s Tips for Success
Don’t Skip the Marinade
Even one hour makes a big difference. However, if you have extra time, four hours develops even deeper flavor.
Use a Meat Thermometer
Because pork tenderloin is lean, it’s easy to overcook. Pull it from the grill at 145°F for the juiciest results.
Baste Carefully
Brush the pork with the marinade while it’s cooking, but stop basting during the last few minutes so the sauce has time to fully cook on the grill.
Let It Rest
This simple step keeps all those flavorful juices inside the meat instead of running onto your cutting board.
Delicious Variations
Add Pineapple
Grill fresh pineapple slices alongside the pork for a tropical twist.
Make It Spicy
Whisk a teaspoon of sriracha or crushed red pepper flakes into the marinade.
Sesame Finish
Sprinkle extra toasted sesame seeds and sliced green onions over the finished pork before serving.
Citrus Flavor
Add a tablespoon of fresh orange juice to brighten the marinade.
What to Serve with Teriyaki Pork Tenderloin
This grilled pork pairs beautifully with:
- Steamed jasmine rice
- Fried rice
- Grilled zucchini
- Grilled asparagus
- Roasted broccoli
- Sesame green beans
- Asian cucumber salad
- Fresh pineapple
- Grilled corn
- Hawaiian rolls
More Delicious Recipes
Storage
Store leftover Teriyaki Pork Tenderloin in an airtight container in the refrigerator for up to 4 days.
To reheat, warm slices gently in a skillet over low heat or microwave in short intervals to prevent the pork from drying out.
Make Ahead
This recipe is perfect for entertaining because most of the work happens ahead of time.
Mix the marinade the night before, add the pork, and refrigerate overnight (up to about 12 hours). When you’re ready to cook, simply remove the pork from the refrigerator about 20–30 minutes before grilling so it can lose a bit of its chill, then grill as directed.
You can also grill the pork earlier in the day, let it cool, refrigerate it, and serve it chilled over salads or reheat it gently for dinner.
FAQ
Can I marinate Teriyaki Pork Tenderloin overnight?
Yes! While 1–4 hours is ideal, you can marinate it overnight for even deeper flavor. Because the marinade contains vinegar and soy sauce, I recommend not going much longer than 12 hours.
How do I know when pork tenderloin is done?
The safest and juiciest way is to use an instant-read thermometer. Remove the pork from the grill when it reaches 145°F, then let it rest for 5–10 minutes before slicing.
Can I bake this instead of grilling?
Absolutely! Bake the marinated pork tenderloin at 400°F for about 20–25 minutes, or until the internal temperature reaches 145°F. Broil for the last 2–3 minutes if you’d like a little caramelization.
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Teriyaki Pork Tenderloin
Ingredients
- 2 – 1 pound pork tenderloins
- 1 cup soy sauce
- 1/2 cup rice wine vinegar can substitute white vinegar or marsala wine
- 2 Tbsp dark brown sugar or light brown sugar
- 1 Tbsp honey or maple syrup
- 2 cloves garlic minced
- 1 Tbsp sesame seeds
- 1 tsp ground ginger or fresh ginger
- 1 tsp onion powder
Instructions
- Mix up the teriyaki sauce: soy sauce, vinegar, brown sugar, honey, garlic, sesame seeds, powdered onion and ginger in a bowl. This will be your teriyaki pork tenderloin marinade.
- Place the pork tenderloin in a resealable plastic bag or a baking dish. Next, pour the marinade over it, then seal the bag and refrigerate for at least 60 minutes (or up to 4 hours for even more flavor, recommended).
- Fire up the grill to medium-high heat. Remove the pork from the marinade and save the leftover marinade to baste the pork while it's grilling.
- Grill the pork tenderloin for about 15-20 minutes, turning it occasionally and basting until the internal temperature reaches 145°F (63°C). The pork will continue to cook while it's resting and this will ensure it's perfectly cooked and safe to eat.
- Once the pork is done, take it off the grill and let it rest for a few minutes before slicing it.