Name: Baked Teriyaki Pork Tenderloin
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Asian
Ingredients: 2 lb pork tenderloin; 2 teaspoons celtic sea salt; fresh cracked pepper, to taste; 2 tablespoons honey, keto version, please skip; ½ cup soy sauce, keto version, please use coconut aminos; 2 tablespoons rice wine vinegar; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 tablespoons brown sugar, keto version, please skip; 2 tablespoons sesame oil; 1 teaspoon sriracha sauce; 2 tablespoons olive oil; 1-2 teaspoons sesame seeds, to garnish; fresh chopped cilantro or parsley, to garnish

Ingredients

Scale

2 lb pork tenderloin
2 teaspoons celtic sea salt
fresh cracked pepper, to taste
2 tablespoons honey, keto version, please skip
½ cup soy sauce, keto version, please use coconut aminos
2 tablespoons rice wine vinegar
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons brown sugar, keto version, please skip
2 tablespoons sesame oil
1 teaspoon sriracha sauce
2 tablespoons olive oil
1–2 teaspoons sesame seeds, to garnish
fresh chopped cilantro or parsley, to garnish

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Instructions

Preheat the oven to 350 degrees.
In a small bowl, mix honey, soy sauce, rice wine vinegar, garlic, ginger, brown sugar, sesame oil, and sriracha with a whisk.
Place the pork tenderloin in a plastic bag or shallow dish and pour half of the marinade over it. Reserve the remaining marinade for cooking.
Cover with plastic wrap and marinate for at least 20 minutes, or overnight if refrigerated.
Heat olive oil in a large nonstick pan and brown the pork tenderloin on all sides for about 2-3 minutes per side after seasoning it with celtic sea salt and pepper.
Transfer the browned pork to a large piece of foil on a baking sheet and pour the reserved marinade over it.
Fold the foil into a pouch and bake for 20-25 minutes until the pork reaches an internal temperature of 140 degrees in the thickest part.
Remove the pork at 140 degrees and let it rest in the foil for 10 minutes to carryover cook to 145 degrees before slicing.
Garnish with sesame seeds, parsley, and pan sauce before serving. If thicker sauce is desired, drain sauce from the pan, heat, and add instant cornstarch until thickened.

Notes

Marinating for a longer time enhances the flavor, but always refrigerate if marinating for longer than 20 minutes.
For a low-carb version, skip the honey and brown sugar, using only coconut aminos.

Author: Jesseca
Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Dishes
Method: Baked
Cuisine: Asian

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 4g
Sodium: 900mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 30g
Cholesterol: 95mg