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.
Servings 2 as a main; 4 with some sides
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.
Video
Nutrition
Serving: 2g