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.

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.

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

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.

Did you make this recipe?

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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