Orange Teriyaki Pork Tenderloin

I often forget to cook with pork but this recipe is so easy and had so much flavor that I won’t be forgetting it any time soon.

It’s a one-skillet recipe that’s ready in 20 minutes and is perfect for busy weeknights.

Orange Teriyaki Pork Tenderloin - An orange-scented teriyaki sauce keeps the pork so tender, juicy, and flavorful!! Easy, one-skillet recipe that's ready in 20 minutes and healthy! Under 250 calories with 25 grams of protein!!

My daughter loves teriyaki anything and this sauce is lightly flavored with orange juice and orange zest. Citrus fruits like orange or lemon add so much flavor and really jazz things up.

The citrus acids in the orange juice also help to tenderize the pork and keep it juicy and moist.

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Orange Teriyaki Pork Tenderloin - An orange-scented teriyaki sauce keeps the pork so tender, juicy, and flavorful!! Easy, one-skillet recipe that's ready in 20 minutes and healthy! Under 250 calories with 25 grams of protein!!

The soy sauce and sesame oil make you feel like you just recreated an awesome Asian dish at home.

Plus this dish is healthy with only about 247 calories and 25 grams of protein per serving.

Orange Teriyaki Pork Tenderloin - An orange-scented teriyaki sauce keeps the pork so tender, juicy, and flavorful!! Easy, one-skillet recipe that's ready in 20 minutes and healthy! Under 250 calories with 25 grams of protein!!

Print Recipe

Orange Teriyaki Pork Tenderloin

This recipe is so easy, flavorful, is made in one skillet, is ready in 20 minutes, and is perfect for busy weeknights. The teriyaki sauce is lightly flavored with orange juice and orange zest and the citrus acids help to tenderize the pork and keep it juicy and moist.The soy sauce and sesame oil make you feel like you just recreated an awesome Asian dish at home and it's healthy.

Yield: serves 4

Prep Time: 5 minutes

Cook Time: about 10 to 15 minutes

Total Time: about 20 minutes

Ingredients:

  • 2 tablespoons sesame oil, divided
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon orange zest
  • 1/4 cup orange juice
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon light brown sugar, packed
  • 1/4 teaspoon ground ginger (1/2 teaspoon grated peeled fresh ginger may be substituted)
  • 2 garlic cloves, pressed or finely minced
  • about 1 to 1.25 pounds boneless pork tenderloin, thinly sliced and cut crosswise into about 12 equal slices
  • salt and pepper, to taste
  • 1 tablespoon sesame seeds, toasted if desired
  • about 4 green onions, trimmed and cut diagonally on the bias into 1/4-inch pieces
  • orange slices, optional for garnshing

Directions:

  1. To a medium bowl, add 1 tablespoon oil, soy sauce, orange zest, orange juice, rice wine vinegar, sugars, ginger, garlic, and whisk to combine; set aside.
  2. To a large skillet, add the remaining 1 tablespoon oil, pork slices, season with salt and pepper to taste, and cook over medium-high heat for about 2 to 3 minutes on each side or until done. Cook in batches if your skillet won't hold all the pork at once, adding additional oil if necessary. Remove cooked pork from skillet; set aside.
  3. Add the sauce mixture to the skillet and bring to a boil over medium heat. Cook for about 3 to 5 minutes or until mixture has reduced some.
  4. Return pork to skillet and turn to coat with sauce on all sides.
  5. Evenly sprinkle with sesame seeds, green onions, optional orange slices, and serve immediately. Pork is best warm and fresh but will keep airtight in the fridge for up to 5 days.

Adapted from MyRecipes

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22 comments

  1. I love teriyaki anything also! This looks delicious and so easy. It would be great over an Asian salad, rice or noodles and I think the sauce could do double duty as a salad dressing.

    • Definitely could do double duty as a salad dressing!

    • I was really in the mood for teriyaki after seeing this. I think this is the first time I’ve sliced a tenderloin before cooking it. We really loved the sauce–the orange and ginger are so good with pork. I’m looking forward to leftovers over an Asian salad tomorrow!

    • I had never pre-sliced either but it definitely cuts way down on the cooking time which I loved and so glad you loved the sauce! Glad it’ll be perfect with an Asian salad!

  2. I need a break from chicken dinners so this is perfect timing! This dish is gorgeous! Pinned! 

  3. We cook with pork a LOT around here.  So many great sales on it, and the meat is adaptable to a lot of different dishes.  Looking forward to trying this one!

  4. The sauce makes this dish!! This could get me to eat pork… Love it!

  5. Beautiful pictures! This looks so delicious!

  6. Thank you Averie. Another lovely recipe. Love pork.

  7. That’s really funny, I often forget about cooking with pork, too, although this does indeed look like one that I would not forget! Love the thought of rich meat with bright orange teriyaki makings. :-) 

  8. this is SUCH a great weeknight dinner!!! totally feeling this xo

  9. hey girl this looks really good!

  10. I love how quick and easy this is!  I’m definitely going to be giving this one a try and serving it with rice!

  11. I had chicken breasts on hand and everything else, so I sliced it thinly and it was delicious, love the sauce, will definitely make this again. Served with some green beans. My 4 year old loved helping zest the orange, so I am sure we had way more than called for. Super easy and delicious!

  12. I love all your recipes and generally this is my go to for family dinner nights! All have been a success so far! I have one question though, I can’t seem to find rice wine vinegar but have found rice vinegar before. Is that okay to use instead?

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