Teriyaki Pork Tenderloin
with pineapple / bell peppers / quinoa
- 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.
We sliced our tenderloin into medallions and made it stovetop as a stir fry. Don’t skip the fresh pineapple!0 Helpful
This was a favorite. The pork was cooked perfectly of course. The flavors mixed together very well and this one has been added to use as a fill in as I cook 6-7 meals a week and use the library of recipes extensively. 'Dang Jessica', you did good with this one.0 Helpful
It’s a winner! Remember to do prep ahead of time.0 Helpful
Quick and Easy, Delicious!0 Helpful
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