Teriyaki Pork Tenderloin

Instructions

1. Prepare the marinade
   In a medium bowl, combine soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger. Whisk until the sugar is completely dissolved. Reserve 1/3 cup of the marinade for the glaze.
2. Marinate the pork
   Place the pork tenderloins in a large resealable plastic bag and pour in the remaining marinade. Seal the bag, removing as much air as possible. Massage the marinade into the meat, then refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat and prepare
   Preheat your oven to 400°F (200°C). Remove the pork from the marinade and pat dry with paper towels. Season lightly with black pepper. Heat vegetable oil in a large oven-safe skillet over medium-high heat.
4. Sear the tenderloins
   Add the pork tenderloins to the hot skillet and sear on all sides until golden brown, about 2-3 minutes per side. This step creates a flavorful crust on the outside of the meat.
5. Finish in the oven
   Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness. Remove from the oven and transfer the pork to a cutting board. Tent with foil and let rest for 5-10 minutes.
6. Prepare the glaze
   While the pork is resting, pour the reserved marinade into the same skillet and bring to a simmer over medium heat. Cook, stirring occasionally, until the sauce thickens into a glossy glaze, about 3-5 minutes.
7. Slice and serve
   Slice the pork tenderloins into 1/2-inch medallions. Drizzle with the teriyaki glaze, then garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice and vegetables for a complete meal.