Teriyaki Pork Tenderloin
with pineapple / bell peppers / cauliflower rice
- Garlic - 2 cloves, chopped
- Ginger, fresh - 2 tsp, grated
- Honey - 3 Tbsp
- Bragg's / coconut aminos - 3 Tbsp
- Water - 1/2 cup + 1 Tbsp
- Vinegar, rice - 1 Tbsp
- Arrowroot powder - 1/2 tsp
- Oil, toasted sesame - 2 tsp
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
- 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 teriyaki sauce - (Skip if made ahead for Tuesday.) Chop garlic. Grate ginger. In a small saucepan, combine garlic, ginger, honey, aminos, first portion of water, and vinegar. Simmer on medium heat for 3 minutes to let the flavors come together. Whisk together arrowroot powder and second part of water. Add arrowroot 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)
- Cauliflower rice - (Skip if made ahead for Tuesday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (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 cauliflower rice was made ahead, reheat in the microwave.
- Slice pork and serve with onions, bell peppers, and pineapple over cauliflower rice. 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