Orange-Teriyaki Pork Tenderloin

This sauce is amazing.  I fed it to a picky friend who loved it!  I'd make more sauce next time.

I'm interested in doing this for my project.

In my book, it's hard to go wrong with pork tenderloin, and this is another excellent recipe for it. I substituted the mirin with a riesling, and it worked fine for me.

Flavors worked well together with delicious result.  Will definitely make again.

I added one extra clove of garlic.  If you trim the pork loin, it will take more than 20 minutes to prepare.  I will make again. 

Delicious and easy.  Served with steamed jasmine rice and green beans sauteed in sesame oil and soy sauce.  Great meal.  Everyone cleaned their plates.

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.  

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.

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.