This grilled teriyaki pork is a recipe I’ve been making for years. Dining out is great, but sometimes a homemade version tastes even better — and I avoid the post-restaurant bloat. You can make this with pork chops, tenderloin, or a roast. It works on the grill or in the oven (watch the sauce when baking, as it can burn). I like to serve it with hibachi-style fried rice and homemade egg rolls for a complete meal.
You can adapt the recipe to different cuts or cooking methods, but the basic technique — marinating, bringing the meat to room temperature, then grilling slowly while basting — produces reliable, flavorful results.
Grilled Teriyaki Pork Tenderloin Recipe Ingredients:
- Pork tenderloin
- Soy sauce
- Minced garlic
- Sesame oil
- Sesame seeds
- Teriyaki sauce (Yoshida or similar)
- Teriyaki marinade
- Worcestershire sauce
Save This Recipe!
Want more recipes delivered to your inbox? Enter your email and click Save to get this and other recipes sent to you.
How to make the teriyaki marinade and marinate the pork
Prepare the pork and marinade the night before.
Place the pork in a sealable container or heavy-duty zip-top bag.
Mix soy sauce, teriyaki sauce, a splash of sesame oil, minced garlic, a dash of Worcestershire, and sesame seeds. Adjust amounts to taste — this is a dish where you can pour and taste until it looks and smells right.
Seal the container and refrigerate for up to 24 hours, turning or shaking the container occasionally so the pork is evenly coated.
Remove the marinated pork from the refrigerator about an hour before cooking to let it come up to room temperature. This helps it cook more evenly.
How to grill teriyaki pork tenderloin
Lightly oil the grill grates or use a nonstick spray so the pork won’t stick.
Preheat the grill on low to medium-low so the pork cooks through without burning the sauce.
Place the pork tenderloin on the grill and cook slowly. Periodically brush the pork with additional marinade (reserved or fresh) using a basting brush to build flavor and a glossy finish.
Turn the pork occasionally so it cooks evenly on all sides.
Use an instant-read thermometer and remove the pork when its internal temperature reaches 145°F (63°C). Let it rest a few minutes before slicing to retain juices.
Slice, serve, and enjoy.
How to store leftover teriyaki pork
Store leftovers in an airtight container or zip-top bag in the refrigerator for up to three days. Reheat gently to avoid overcooking the pork and burning the sauce.
What to serve with grilled teriyaki pork tenderloin
Great pairings: hibachi fried rice, white rice, chow mein, baby bok choy, broccoli slaw, coleslaw, garlic mashed potatoes, roasted baby potatoes, or air-fryer asparagus. For a smoked or grilled theme, try smoked baked potatoes, smoked mac and cheese, or grilled asparagus and zucchini.
More grilling recipes to try
Grilling is perfect for weeknight dinners and weekend cookouts. Explore easy grilling recipes for sides and mains — grilled corn, chicken teriyaki kabobs, grilled pork steaks, and other favorites make excellent complements to this teriyaki pork.
- Grilled side dish recipes
- Easy grilled chicken thighs
- How to grill chicken breasts
- Chicken teriyaki kabobs
- Grilled corn on the cob
- Grilled pork steaks
Grilled Teriyaki Pork Recipe
Ingredients
- Pork tenderloin
- Soy sauce
- Minced garlic
- Sesame oil
- Sesame seeds
- Teriyaki sauce (Yoshida or similar)
- Teriyaki marinade
- Worcestershire sauce
Instructions
-
The night before grilling, prepare your marinade and place the pork in a sealable container or bag.
-
Pour enough marinade to coat the meat. Adjust seasonings by taste — soy sauce, teriyaki sauce, sesame oil, minced garlic, a splash of Worcestershire, and sesame seeds work well.
-
Seal and refrigerate for up to 24 hours, turning or shaking occasionally so the pork is evenly coated.
-
Remove the pork about an hour before cooking so it reaches room temperature.
-
Oil the grill grates and preheat to low–medium-low. Place the pork on the grill and cook slowly, basting occasionally with additional marinade.
-
Turn the pork as needed to ensure even cooking. Use an instant-read thermometer and cook to 145°F (63°C).
-
Allow the pork to rest briefly before slicing. Serve and enjoy.
Tried this recipe?Let us know how it was!