We love teriyaki sauce at our house and find that it’s great in stir-fry, on fish like sea bass and salmon, and on meat like chicken or pork tenderloin. This particular teriyaki sauce was inspired by a sea bass recipe my mother-n-law emailed to my husband back in 1998…and I still have a copy of it! We were both in college at the time so looking back I am impressed we were even contemplating homemade teriyaki, but I have to say I am equally impressed that I still have the print out (and that it was easy to locate) in my recipe collection. I personally think a long-running collection of favorite recipes is just invaluable. What old recipes have you been holding onto for years?
Grilled Teriyaki Pork Tenderloin
- 1-1.5 lbs pork tenderloin organic and/or local recommended
- ½ cup soy sauce low-sodium recommended
- ½ cup cilantro chopped
- 2 tablespoons ginger fresh, peeled and diced
- 2 tablespoons toasted sesame oil
- 2 tablespoons white wine vinegar
- 6 cloves garlic minced
- 1/4 cup water optional
Mix together all marinade ingredients from the soy sauce down to the garlic (including the water if using to help cover the meat).
Pour marinade over the pork tenderloin in a fairly small container so the liquid covers the meat. Let it marinate in the fridge for 30 - 60 minutes (the longer the better although if you are really short on time 20 minutes will do the trick). If the marinade doesn’t fully cover the meat then flip the pork halfway through the marinating process.
Heat up the grill to a medium-high temperature (we like to spray a little cooking oil first to prevent sticking).
Grill the pork for about 10 – 15 minutes on each side or until the internal temperature reaches 150 degrees F.
Slice and serve warm with other Asian inspired dishes…enjoy!
We recommend organic ingredients when feasible.