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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


  • 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.



Serving: 2g