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Teriyaki Pork Tenderloin with Maple-Ginger Glaze

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


  • 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


  1. 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.

  2. 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.
  3. Meanwhile, transfer the remaining marinade to a small saucepan. Cook over medium heat, stirring occasionally, until reduced by half, about 5 minutes. 

  4. Slice the pork on the bias, drizzle with the reduced sauce, and serve immediately garnished with the scallions.