YumVerseEats
Asian-Inspired
Teriyaki Pork Tenderloin
Teriyaki pork tenderloin medallions glazed in a sweet and savory homemade teriyaki sauce.
RECIPE AT A GLANCE
15
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Searing the medallions builds flavor before the glaze goes on. A quick homemade teriyaki coats every piece in sticky, sweet-savory sauce.
Ingredients
Protein
• 1 1/2 lb pork tenderloin, sliced into 1-inch medallions
Seasoning
• 1/2 teaspoon kosher salt
Sauce
• 2 tablespoons olive oil
• ⅓ cup soy sauce
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon cornstarch
Topping
• 1 tablespoon sesame seeds
• 2 tablespoons sliced green onions
How to Make It
1
Season the pork medallions with salt.
2
Heat olive oil in a skillet over medium-high and sear the medallions 2 to 3 minutes per side until they reach 145°F, then transfer to a plate.
3
Whisk soy sauce, honey, garlic, ginger, and cornstarch with 2 tablespoons water and add to the skillet.
4
Simmer 2 minutes until glossy and thickened.
5
Return the medallions and turn to coat.
6
Top with sesame seeds and green onions and serve.
How to Make It
1
Season the pork medallions with salt.
2
Heat olive oil in a skillet over medium-high and sear the medallions 2 to 3 minutes per side until they reach 145°F, then transfer to a plate.
3
Whisk soy sauce, honey, garlic, ginger, and cornstarch with 2 tablespoons water and add to the skillet.
4
Simmer 2 minutes until glossy and thickened.
5
Return the medallions and turn to coat.
6
Top with sesame seeds and green onions and serve.
Ingredients
Protein
• 1 1/2 lb pork tenderloin, sliced into 1-inch medallions
Seasoning
• 1/2 teaspoon kosher salt
Sauce
• 2 tablespoons olive oil
• ⅓ cup soy sauce
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon cornstarch
Topping
• 1 tablespoon sesame seeds
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat gently on the stovetop with a splash of water.
Swaps
No soy sauce? Use tamari in the same amount.
No honey? Use maple syrup in the same amount; expect a slightly different sweetness and flavor.
Avo's Tip
Slice the tenderloin into medallions so it sears fast and soaks up the teriyaki glaze.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use bottled teriyaki?
Yes, but the quick homemade version tastes fresher and lets you control the sweetness.
What should I serve with it?
Steamed rice and broccoli or a quick stir-fry of vegetables.
Can I roast it whole?
Yes. Sear, then roast at 425°F to 145°F and glaze at the end.
Quick Fixes
Sauce too thin: simmer with a cornstarch slurry to thicken.
Too salty: balance with a little more honey or water.
Medallions dry: pull at 145°F; they cook fast.
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