Teriyaki Pork Tenderloin
with pineapple / bell peppers / quinoa
This skillet meal is Hawaiian-inspired with pan-seared pork tenderloin, bell peppers, and pineapple. Topped with teriyaki sauce, the entire dish has a great balance of sweet and savory flavors.
- Garlic - 2 cloves, chopped
- Ginger, fresh - 2 tsp, grated
- Brown sugar - 3 Tbsp
- Soy sauce, low-sodium - 3 Tbsp
- Water - 1/2 cup + 1 Tbsp
- Vinegar, rice - 1 Tbsp
- Cornstarch - 2 tsp
- Oil, toasted sesame - 2 tsp
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 3/4 cup
- Coconut milk, light - 3/4 cup
- Onions, medium and red - 1, cubed
- Bell peppers, red - 1, cubed
- Bell peppers, green - 1, cubed
- Pork tenderloin - 1 1/4 lb
- Green onions - 2 stalks, chopped, green and white parts combined
- Pineapple, fresh or canned and drained - 1 1/2 cups, cubed
- Oil, cooking - 1 Tbsp
- Onions / Bell peppers (both colors) - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed and combine. (Can be done up to 5 days ahead)
- Make coconut quinoa - (Skip if made ahead for Tuesday.) Combine quinoa with stock and coconut milk in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Make teriyaki sauce - (Skip if made ahead for Tuesday.) Chop garlic. Grate ginger. In a small saucepan, combine garlic, ginger, sugar, soy sauce, first portion of water, and vinegar. Simmer on medium heat until sugar dissolves, ~3 minutes. Whisk together cornstarch and second part of water. Add cornstarch mixture to sauce and continue cooking until sauce thickens, ~2 minutes more. Stir in toasted sesame oil. (Can be done up to 5 days ahead)
- Pork - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Green onions - Chop green onions. (Can be done 1 day ahead)
- Pineapple - If using fresh pineapple, cube. If using canned pineapple, drain.
- Heat oven to 425F / 218C degrees.
- Heat a skillet over medium-high heat. Add cooking oil and then pork to heated oil. Sear on all sides until golden brown, ~5 minutes total.
- Move pork to one side of the skillet and place onions, bell peppers, and pineapple on the other side.
- Transfer skillet to the oven and bake for 15 to 20 minutes, until pork reaches 145F / 63C.
- In the last minute of cooking, pour half the teriyaki sauce over the pork and onions / bell peppers / pineapple. (Reserve the other half of the sauce for serving.)
- Set pork aside, covered, and let rest for 5 minutes.
- If quinoa was made ahead, reheat in the microwave.
- Slice pork and serve with onions, bell peppers, and pineapple over quinoa. Drizzle any remaining teriyaki sauce over top. Finish with green onions.
This one was easy for a weeknight a tasty. I used a dutch oven rather than a skillet.0 Helpful
Made with turkey tenderloin.0 Helpful
Used pork chops instead of tenderloin -- tasty with the sauce.0 Helpful
Loved it! Made coconut rice instead of quinoa. Didn't have pineapple, but didn't miss it. Used two very thick boneless sirloin pork chops and they worked great.0 Helpful
Loved every component!0 Helpful
Yum! Added a little extra soy sauce to the teriyaki sauce0 Helpful