I had a lot of influence from Ina Garten in the early stages of my cooking career, assuming I can count the times I was sous-chefing for my mom as official culinary experience.
One of the dishes I became obsessed with for feeding a crowd was her Indonesian Ginger Chicken. I don’t remember when I tried the recipe for the first time. But I do remember the time I forced my mom to make it for 40 people.
In high school, I was a much more enthusiastic host than I was a cook. And my mom was the opposite. But somehow I roped her into letting me invite over all my nerdy horseback riding friends (and their parents) to the apartment we were renting in Lake Placid.
We were up there for a weeklong show, and since I assumed that everyone else ate as well as I did at home, I figured my peers would be craving a home cooked meal by day 3.
The rental apartment, of course, had no cooking equipment. So my mom and I visited the magical world of Costco and loaded up on aluminum roasting pans, 25 pounds of assorted bone-in chicken parts, 10 heads of garlic, and a piece of ginger root as long as my forearm. The marinade was relatively simple—just 4 ingredients, in fact. But the catch for making it en masse was the grating of the ginger.
My mom had very few appliances in her kitchen (no food processor or mixer to speak of) so it never occurred to her that there might be a shortcut, or that chopping the ginger instead of grating it would probably be acceptable considering we were making an industrial sized batch of chicken with industrialized ingredients sourced from a store that was pretty much the opposite of the health markets where my mother normally shopped. But instead she earned many mommy martyr points, staying up until midnight grating ginger until her knuckles we raw, while I rested my delicate pony wrangling hands and got some beauty sleep.
When looking back and connecting the dots, Steve Jobs style, this dinner is one of the hosting memories that comes up again and again. As I get older, and become increasingly more crotchety and anti-social (more, dare I say it, like my mother), I realize that forcing anyone to interact with a crowd of horse people is probably worse punishment than losing a few knuckles to a box grater. And that probably earns her a few more mommy martyr points for life.
The chicken turned out amazing, in case you were wondering, even with a little extra blood, sweat and tears mixed in with the soy sauce. I’ve made similar marinades over the years, using chopped instead of grated ginger, and I’ve concluded that the real beauty of this recipe is letting the meat sit overnight.
This variation with pork tenderloin was one of the first recipes I posted on the site. I swapped in maple syrup for the honey and gluten-free tamari for the soy sauce. After roasting the loin in a very hot oven, the outside gets a beautiful crust and the marinade caramelizes in a way that tastes just like a teriyaki sauce. I reduced the remaining marinade and drizzled it over the top for an elegant, upscale take on a basic pork stir fry.
When I’m making it for just Charlie and me, I like serving it over a bed of brown rice ramen and steamed bok choy. You can double the marinade to have extra sauce afterwards if you really like to let it soak your noods.
And so long as you don’t mind slicing up a bunch of meat before your guests arrive, this teriyaki pork ternderloin would also be a very good option to serve 40 or so of your closest friends, or a couple dozen random anti-social equestrians, if you want to earn extra points with your social, yet nerdy daughter.
Read on for the recipe and the brand new video showing how to make it!
With health and hedonism,
Phoebe
p.s. There’s only a few days left to sign up for this session of my course, 4 Weeks to Wellness! Get more info here on how we can make over your diet, daily habits, and self-care routines together.
Teriyaki Pork Tenderloin with Maple-Ginger Glaze
Ingredients
- ¼ cup organic maple syrup
- ¼ cup gluten-free tamari
- 2 large garlic cloves, minced
- 2 inches fresh ginger root, minced
- 1 pound pork tenderloin
- 2 tablespoons thinly sliced scallions for garnish
Instructions
- In a small mixing bowl, whisk together the maple syrup, tamari, garlic, and ginger until smooth. Transfer the marinade to a resealable plastic bag. Add the pork and swish it around until coated. Marinate in the refrigerator for at least an hour, preferably overnight.
- Preheat the oven to 500 degrees. Remove the pork from the marinade and set on a parchment paper-lined baking sheet. Roast in the oven for approximately 20 minutes, until the pork is nicely browned on top. Allow to rest on a cutting board for 10 minutes.
- Meanwhile, transfer the remaining marinade to a small saucepan. Cook over medium heat, stirring occasionally, until reduced by half, about 5 minutes.
- Slice the pork on the bias, drizzle with the reduced sauce, and serve immediately garnished with the scallions.
Nutrition
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!If you like this Roasted Teriyaki Pork Tenderloin, you’ll also love these other healthy crowd-pleasing meat recipes:
Super Speedy Pulled Pork Burrito Bowls with Quinoa and Kefir-Jalapeno Dressing
Need help finding lifestyle changes that last? Let’s work together to find your path forward. My 4 Weeks to Wellness Course might just change your life. With 4-weeks worth of recipes that are gluten, dairy, corn, soy and refined sugar free, not to mention tasty AF, it’s a perfect way to explore your food sensitivities and heal inner and outer chaos.
I’m in love with this recipe! Looks AMAZING. Quick question — what would you suggest serving this with?
It would be great with some simple brown or white rice. Or even the quinoa fried rice! I served the salad with carrot ginger dressing on the side. You can omit the shrimp if you don’t want to do a surf and turf 🙂 Let me know how it turns out!
As a fellow former horse girl, your story made me laugh – especially about punishing someone by interacting with a crowd of horse people… so true 😉 I’ve tried Ina’s Indonesian chicken and LOVED it, so I know I’d love this pork!
ahhhh love that you’re a horsey gal!! thanks for admitting it here 🙂 xx
I wish I’d had your life, but I’ll settle for cooking this. And please don’t get “crotchety and anti-social” – we love you just the way you are!
I’ll trrrrrry
This looks BEAUTIFUL and so delicious!! I can’t wait for you to get back from Greece and to hopefully teach us some great Greek food!! I’ll be trying this recipe for sure!
Thanks, Becky!! I’m officially back and looking forward to getting back in the kitchen. I can’t wait to share Greek stuffed tomatoes for summer and this AMAZING eggplant imam dish. xxx
This is marinating in my refrigerator as we speak. Serving this for Fourth of July.
woohoo!!!!
This was a big hit. It was deemed perfect fot the fourth of July.
Amazing!! I’m so thrilled you made it! Thank you for reporting back. Hope you’ll try another recipe soon! xo
I followed the recipe exactly and it was devoured by husband, thirteen yr old, and ten yr old. Absolutely simple to prepare and unbelievably flavorful! I highly recommend this recipe. Thank you for sharing this gift!
Wow, Sue!! Such a lovely note! Thank you so much for making the pork and reporting back. Thrilled you loved it. Hope you’ll come back for more recipes soon!
is it okay to cook the sauce even though it was with raw meat?! cooking xmas dinner for the first time!!
of course! you’re cooking it, so you’ll kill anything from the raw meat. Definitely don’t serve it without reducing it though!
Just took mine out of the oven! I just added some miso paste to mine since i have to giant containers worth:P But it came out perfect and juicy! Thank you!
I love that idea – will have to try a miso based marinade for this pork. Thanks for the inspiration. xo
Could you make this in the crockpot as well? Looks amazing
hmmm – this recipe is really best roasted, but if you used a fattier cut of pork and cubed it, might be nice asian-y stew! i’ve never done a tenderloin in a slow cooking and am a little wary of it. But pork butt and the marinade + many hours of cooking might be delish! let me know if you try it!
Just had this tonight with some cauliflower rice and salad with ginger dressing. Loved it. Grilled the tenderloin. Delicious for sure!
yay Phil! I’m so glad you enjoyed it. I’m embarrassed to say I still have to try the cauliflower rice trick. I’ve cauliflower pretty much everything else! On my 2016 list for sure 🙂
Can the pork be grilled and make the sauce too? How would do it?
Hi Joyce! Sorry for the delayed response. You can definitely grill the pork! I would still marinate it and then just prepare the sauce on the stovetop same as in this recipe. Cook time is similar – 15 to 20 minutes – and I would turn it every 3-5 minutes to char all sides. Hope this helps!
OK I freakin love this recipe, Phoebe! This is my go to recipe for pork tenderloin now and I’ve told everyone I know about it! I’ve sent them a link to your website! This is delicious and super super incredibly easy to make. Thank you for sharing! Andrea in Halifax, Nova Scotia!
Wow – Andrea! I’m so so glad. Thank you for making and sharing the love. Hope you’ll try more recipes! xoxo
I have 9 of this bad boys marinating for tonight dinner. Just crossing my fingers on leftovers. Looks amazing!! Let you know how it goes. Can’t wait!
omg – so much pork!! hope everyone loved it!
loving this recipe, your name remind me of Pheobe Buffay from Friends show. hoping more article in future
I’ve never heard that before! 🙂
OK I freakin love this recipe, Phoebe! This is my go to recipe for pork tenderloin now and I’ve told everyone I know about it! I’ve sent them a link to your website! This is delicious and super super incredibly easy to make. Thank you for sharing! Andrea in Halifax, Nova Scotia!
yay jason!! so glad you like it!!
Delicious, but fortunately l had the foresight to cook one of the three tenderloins l marinated first by itself. Twenty mins at 500° is far too long, and a 1 lb tenderloin was dry. I did the second two for fifteen mins, which made for moist, somewhat pink pork, fine in this day when trichina has long since stopped being a threat. I served it to my guests with Persian shirin polo and a purée. of spinach, and everybody raved. Thank you, Phoebe.
Thanks for sharing Mitchell! Sounds like a wonderful meal. Indeed the tenderloins always range by thickness, even with 1 pound specification, so good on you for using your intuition, especially if you prefer a medium-rare!
OK I freakin love this recipe, Phoebe! This is my go-to recipe for pork tenderloin now and I’ve told everyone I know about it! I’ve sent them a link to your website! This is delicious and super super incredibly easy to make. Thank you for sharing! Andrea in Halifax, Nova Scotia!
so glad you enjoyed!
wow amazing i want to eat it.
Alright I freakin love this formula, Phoebe
Thanks for sharing this amazing formula, Phoebe
my pleasure!
What if it’s 2.75 lbs.? 35 min or so or less?
Nice and wow. i want to eat it now
thanks for sharing such valuable information
Can I put this in my kid’s thermos with rice for her lunch at school? Will it dry out? Thanks!
should work just fine!
Amazing dish…
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you’re so welcome!
What A Foodie Guys Love From you thanks for the delicious recipes tips, Ma’am.
Dear Phoebe Lapine! You are simply love. You would not believe that, I have tried the recipie. Not only my family but even i shared with our neighbours and all were like this recipie is really having something extra. I have got lot of applause from all around me, then i told everyone that i learnt it from Phoebe Lapine blog. You have made my day special. I wish one day i’ll share my posts with people.
You are simple wow!!!! 🙂
This is such an amzing dish. The taste of ginger in this dish is too good. I make this in my home and love to eat this. And what about your recipes, it is always outstanding for us.
It’s really hard to imagine you as a nerdy horseback riding teen lol!!!
And your mom must have earned those points for life, serving so many people with no proper kitchen whatsoever:)
As for the recipe now, it is super versatile, as it can be also made with the chicken that you mentioned as well as turkey. And we bet the marinade would also work with rabbit (we bet in NYC this must be quite a rare meat right?) 🙂
Really beautiful recipe and video. Another amazing post. Kudos dear Phoebe!
Hugs,
Mirella and Panos
xoxoxo
Your name reminds me of Pheobe Buffay 😀 Anyways, nice work phoebe 🙂 Gudluck
Hii,
Can you please tell me that pork be grilled and make the sauce .
Please reply.
Thanks.
sure you can marinate and then grill it.
Dear Phoebe Lapine! You are simply loved. You would not believe that I have tried the recipe. Not only my family but even I shared with our neighbors and all were like this recipe is really having something extra. I have got a lot of applause from all around me, then I told everyone that I learned it from Phoebe Lapine blog. You have made my day special. I wish one day I’ll share my posts with people.
As for the recipe now, it is super versatile, as it can be also made with the chicken that you mentioned as well as turkey. And we bet the marinade would also work with rabbit.
we love you from India.
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so glad you enjoyed!
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Made this tonight—so amazing and a great hit with the kids! Served with bok choy and green brand in garlic over vermicelli. Yum!
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Alright I freakin love this formula, Phoebe
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As a fellow former horse girl, your story made me laugh – especially about punishing someone by interacting with a crowd of horse people… so true I’ve tried Ina’s Indonesian chicken and LOVED it, so I know I’d love this pork!
hahaha so glad you could relate!!
I will try this recip in home must, i have taken a note of all the inclusion.
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As a fellow former horse girl, your story made me laugh – especially about punishing someone by interacting with a crowd of horse people… so true I’ve tried Ina’s Indonesian chicken and LOVED it, so I know I’d love this pork!
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I will try your recip in home must, i have taken a note of all the inclusion.
I will try your recip in home must, i have taken note of all the inclusion.
Thanks, I tried to made this in my quarantine and its yummy.
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