I have a really awful memory. Can’t remember what I had for lunch yesterday bad. So, my blog actually comes in quite handy to remind me of the recipes I’ve tried because there’s no way I’d be able to remember them all. I found this recipe for teriyaki pork tenderloin the other day when I was looking for a last minute dinner. I wrote this post tonight and got ready to submit it only to discover that I’d already made and posted this recipe about a year ago. Initially I was going to delete it and post about another recipe but I changed my mind. I made some changes to the recipe this time, primarily searing the pork in my cast iron skillet before baking it in the oven, and it’s such a quick and easy weeknight recipe that I figured some of my readers who weren’t around last year might appreciate the post.

It was a last minute decision to make this recipe so I only had time to marinate the pork for about 5 hours before dinner. Still, the teriyaki flavor shone through. I love that the skillet does double duty – first browning the meat on top of the stove and then baking it in the oven. One additional note: I actually took the pork out of the oven at about 150 F and as the pork rested its temperature rose to about 155-158 F. I find people have a lot of different opinions on what the final temperature of pork tenderloin should be (the FDA says 160 F for medium or 170 F for well done) so whatever makes you comfortable!

Teriyaki Pork Tenderloin
adapted from AllRecipes.com

5 tablespoons low-sodium soy sauce
2 tablespoons olive oil, plus 1 tablespoon for pan
2 garlic cloves, minced (I used dried minced garlic)
2 teaspoons brown sugar
1 teaspoon ground ginger
1 teaspoon coarsely ground pepper
1-1.5 lb pork tenderloin

In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. (I only marinated the pork for about 5 hours.)

Preheat oven to 400 F. Heat one tablespoon olive oil in a cast iron skillet over medium-high heat. When the pan is hot, remove the pork from the marinade and add it to the pan. Brown the pork on all sides. Place the skillet in the preheated oven and bake to an internal temperature of 160 F. (The extra marinade can be used to baste the pork as it cooks. I basted twice while the pork was in the oven.) Once the pork finishes baking, remove from the skillet and let rest for about 10 minutes before slicing and serving.

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