1 (1-pound) pork tenderloin, cut crosswise into 12 equal slices
1/4 cup lower-sodium soy sauce
2 tablespoons mirin (sweet rice wine)
2 tablespoons fresh orange juice
1 teaspoon sugar
1/2 teaspoon grated peeled fresh ginger
2 garlic cloves, grated
1/2 teaspoon grated orange rind
1 tablespoon sesame seeds, toasted
3 green onions, cut diagonally into 1/4-inch pieces
Est. added sugars 3g
How to Make It
Heat a skillet over medium-high heat. Add 1 tablespoon oil to pan. Add pork slices to pan; cook 2 to 3 minutes on each side or until done. Remove from pan; keep warm.
Add remaining 1 tablespoon oil, soy sauce, and next 5 ingredients (through garlic) to pan; bring to a boil. Cook 3 minutes or until mixture is syrupy. Remove from heat; stir in rind. Return pork to pan, turn to coat on all sides. Sprinkle with sesame seeds and green onions.
Made to directions, grating, juicing and mixing the teriyaki sauce earlier in the day so that everything came together really quickly at dinner. Served with saffron rice, green beans and some fresh pineapple. Good-looking and tasty.
This was a nice spin on traditional teriyaki with a citrus kick. We decided to grill the tenderloin whole which worked well, saucing at the end so sauce didn't burn. Served this with soba salad and steamed snow peas.
This was fun to make and really delicious! I substituted fresh chives for the green onion and 1 T of seasoned rice wine vinegar for 1 T of the mirin because I ran out. I also threw in a little more fresh orange juice - the full juice of one smallish orange. We served it with brussels sprouts and broccoli that we stir-fried in sesame oil and seasoned rice vinegar with a little white wine. The pork leftovers were just as tender and flavorful the next day.