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    Feed Me Phoebe

    { health, hedonism & all the delicious things in between }

    (updated September 26, 2022) // by Phoebe Lapine // 133 comments

    Oven Roasted Teriyaki Pork Tenderloin with Maple-Ginger Glaze

    4.96 from 62 votes
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    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.

    Maple Ginger Oven Roasted Pork Tenderloin Recipe | Easy Teriyaki Marinade


    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.

    sheet pan pork tenderloin
    teriyaki marinade reduction in a saucepan with spoon
    sheet pan Teriyaki Pork Tenderloin on a cutting board with marinade and spoon

    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

    4.96 from 62 votes
    print recipe
    This oven roasted teriyaki pork tenderloin recipe couldn’t be more simple. It’s marinaded overnight in a healthy, gluten-free maple-ginger glaze and baked in the oven in under 20 min. It’s great over ramen or quinoa, with a side of steamed bok choy. 
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 2 as a main; 4 with some sides
    Author Phoebe Lapine

    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

    Serving: 2g
    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:

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    Reader Interactions

    Comments

    1. Tilly says

      I’m in love with this recipe! Looks AMAZING. Quick question — what would you suggest serving this with?

      • Phoebe Lapine says

        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!

    2. Marie @ Little Kitchie says

      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!

    3. Frankie says

      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!

      • Phoebe Lapine says

        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

    5. Rebecca Brown says

      This is marinating in my refrigerator as we speak. Serving this for Fourth of July.

    7. Sue Carter says

      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!

      • Phoebe Lapine says

        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!

    8. emma says

      is it okay to cook the sauce even though it was with raw meat?! cooking xmas dinner for the first time!!

    9. Taylor says

      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!

      • Phoebe Lapine says

        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!

    11. Phil B says

      Just had this tonight with some cauliflower rice and salad with ginger dressing. Loved it. Grilled the tenderloin. Delicious for sure!

      • Phoebe Lapine says

        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 🙂

      • Phoebe Lapine says

        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!

    13. Andrea says

      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!

    14. Veronica says

      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!

    16. jason says

      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!

    17. Mitchell Geller says

      5 stars
      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.

      • Phoebe Lapine says

        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!

    18. football says

      5 stars
      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!

    32. Maria Jane says

      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!!!! 🙂

    33. preetiroy says

      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.

    34. Little Cooking Tips says

      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

    37. piyush maru says

      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.

    38. piyush maru says

      After reading these recipes water came to my mouth. I will share this post to my wife so that she also gives me this recipe by making this recipe. I will subscribe it for new update thank you so much for share with us

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    44. Karen says

      thanks for sharing wonderful recipe. I just forwarded this to my husband to try this out 😀 I am a big foodie lover

    46. Sarah Jones says

      To be very honest i have tried a recipe with onions filled with mashed meet but this recipe of your is way too good. My friends are coming to join me for upcoming european cricket league and am planning to welcome them with this recipe. Thank You

    47. Emma says

      Last night my mom said to make something new recipe my friend Olivia send me your article of Maple Ginger roasted. So I am very happy now when I made and eat new taste my mom says please make it again. I am very glad you please share more creative recipes with us. Thanks a lot

    59. Christine says

      5 stars
      Made this tonight—so amazing and a great hit with the kids! Served with bok choy and green brand in garlic over vermicelli. Yum!

    68. Crictime Mobile says

      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!

    73. Rosie says

      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!

    85. mobasir hassan says

      5 stars
      Really appreciate the way you made this delicious recipe. I know this can be a excellent recipe for our in house guest as well. Thanks for such a nice recipe and looking forward for more such recipes in future too.