Japanese Teriyaki Pork

Instructions

1. Prepare the teriyaki sauce
   In a small bowl, combine soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger. Stir until the sugar is dissolved. If you want a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and add to the mixture.
2. Marinate the pork
   Place the pork medallions in a shallow dish or ziplock bag. Pour half of the teriyaki sauce over the pork, ensuring all pieces are coated. Reserve the remaining sauce for later. Marinate for at least 10 minutes at room temperature or up to 4 hours in the refrigerator.
3. Cook the pork
   Heat vegetable oil in a large skillet over medium-high heat. Remove pork from the marinade (discard used marinade) and pat dry with paper towels. Place pork in the skillet and cook for 3-4 minutes on each side until golden brown and internal temperature reaches 145°F (63°C).
4. Glaze with teriyaki sauce
   Pour the reserved teriyaki sauce into the skillet with the cooked pork. Bring to a simmer and cook for 2-3 minutes, turning the pork occasionally, until the sauce thickens and coats the meat with a glossy glaze.
5. Serve
   Transfer the teriyaki pork to a serving plate. Drizzle with the remaining sauce from the pan. Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice and vegetables.