Grilled Teriyaki Pork Tenderloin

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!

Pork Tenderloin from 100 Days of Real Food

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?

Pork Tenderloin from 100 Days of Real Food

Grilled Teriyaki Pork Tenderloin

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!
5 from 1 vote
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Print Recipe
Servings: 4 people



  • 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.
Nutrition Facts
Nutrition Facts
Grilled Teriyaki Pork Tenderloin
Amount Per Serving
Calories 165 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 74mg25%
Sodium 1682mg73%
Potassium 550mg16%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 27g54%
Vitamin A 135IU3%
Vitamin C 2mg2%
Calcium 21mg2%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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35 thoughts on “Grilled Teriyaki Pork Tenderloin”

  1. Hi, I’ve been struggling to find soy sauce and/or teriyaki sauce that don’t have crappy ingredients. Can you recommend a soy sauce?

  2. Feel like we have found a new way of living. Regret we waited until our 60’s to become enlightened! But our grown children and grandchildren are benefiting from our quest. Regarding this recipe, suppose I could use pork chops and either simmer covered on the stovetop, slow cook in crockpot, or bake in the oven? Don’t happen to have a tenderloin on hand for dinner tonight.
    Thank you for marvelous resource that I have passed on to many of my friends. One group of much younger mothers are meeting one night a week to compare notes and share ideas. It started with your websight and blog! You must be so proud of all the lives you have touched in such a positive way.

    1. Assistant to 100 Days (Jill)

      Hi Brenda. Thank you for your kind words. I use this marinade on a lot of meats, so, yes, I think it would be great on pork chops too (I’ve used it on chicken as well). Hope you enjoy it and thanks for reading. Jill

  3. I just made this for the first time tonight – absolutely delicious!! We don’t have access to a grill, so I put some coconut oil in a skillet to brown the tenderloin and then put it in the oven at 425 for 15 minutes – it came out great!! Thank you for sharing your wonderful recipes!!

  4. I would love to try this recipe but we are not allowed to have a grill at our condo! Is there a way that this would work for the oven or crockpot?

    1. Assistant to 100 Days (Jill)

      Hi Sherry. I don’t see why you couldn’t do it in the oven. I would try it on 350. You can look up the cooking time based on how many pounds of meat you have. Good luck.

  5. Since you asked in the post what recipes we have been holding onto for a long time… for me, it’s Southern Banana Pudding. I have a copy of an e-mail (splattered with whipping cream) from June 14, 1997. My sister sent it to me, and she is saying “any day now” since she gave birth to her son 5 days later. A cherished recipe…

  6. I made this this weekend and doubled the marinade … used it on chicken and a pork tenderloin. Both were DELISH! Thanks for a new keeper!

  7. We made this last night and all of us devoured it! This recipe definitely makes it into the permanent rotation. Thank you.

  8. This was one delicious pork tenderloin. My whole family loved it, even my son (toddler) who is a picky eater. Thanks so much. This is a keeper.

  9. I just made my own Teriyaki sauce last week for a recipe too and I didn’t realize it was going to be so easy. I really wanted Teriyaki but didn’t want to buy the sauce because of all the crap in it. I’d love to try this out next time I have a pork loin – thanks for sharing!

  10. This was so delicious! Served it with brown rice and stir fried veggies. We will definitely make this again!

  11. new to your site and I’m loving it. I wanted to offer our soy sauce alternative. I’ve been using coconut aminos. It takes great and paleo friendly, there is also Red Boat fish sauce too. Red Boat is a little hard to find. Coconut Aminos are at WholePaycheck in the soy sauce section

  12. Lisa, could you tell me what kind of Soy Sauce you use? The one currently in our pantry has added Carmel color and preservatives. Thank you for all you do! :)

    1. 100 Days of Real Food

      We use San-J brand (purchased from Earth Fare). Be sure to check the ingredients of all the options because there should be some better than that!

  13. Woo hoo! Huge fan of the post and this website… can’t wait to make it! I just recently discovered your website and I am on it daily (making your banana pancakes right after I finish typing). Thanks a million!
    Also just wanted to spread the word on a soy sauce alternative as I haven’t seen it used/posted on your site. “Bragg Liquid Aminos”, a Vegetable protein seasoning… it’s a natural soy sauce alternative with no preservatives. Certified non-GMO. Just fyi if you haven’t heard about it yet.

  14. My husband talked me into buying a pork tenderloin today and I had no idea what to do with it. Great timing.

    Our meat guy said to cook it to 140-145F and even gave us a nifty one time use thermometer. We already have one, but it’s still pretty cool.

  15. does the cilantro make or break the sauce? any substitutes you’ve tried for it? I’m figuring out my husband isn’t a big cilantro fan.

  16. Up until now I liked your website. but pork tenderloin – NOT REAL FOOD!! comes from factory farm cruelty farms. :(

    1. 100 Days of Real Food

      Sharon – I am just curious if you actually read the recipe I posted above? Specifically the part where I said “1-1.5 lbs pork tenderloin, organic and/or local recommended”?? Our pork in the picture came from a local farm called Grateful Growers (, which is far from a “factory farm cruelty farm” as you called it.

      1. Grateful growers is awesome, been out to the farm in lincoln county a few times and those pigs are treated like royalty. They’ll even bring whatever you want to any of the local farmers markets around Charlotte as well.

  17. Can’t wait to try this marinade. We always grill pork tenderloin using the 7-6-5 method. Grill on high 7 min, flip and grill for 6 min, turn off gas and leave on covered grill for 5 min. Always comes out perfect and doesn’t dry out.

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