• Prep Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 4

Orange Teriyaki Pork Tenderloin

  • Recipe Submitted by on

 Ingredients List

  • 2 tablespoons sesame oil, divided
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon orange zest
  • 1/4 cup orange juice
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon light brown sugar, packed
  • 1/4 teaspoon ground ginger (1/2 teaspoon grated peeled fresh ginger may be substituted)
  • 2 garlic cloves, pressed or finely minced
  • about 1 to 1.25 pounds boneless pork tenderloin, thinly sliced and cut crosswise into about 12 equal slices
  • salt and pepper, to taste
  • 1 tablespoon sesame seeds, toasted if desired
  • about 4 green onions, trimmed and cut diagonally on the bias into 1/4-inch pieces
  • orange slices, optional for garnshing


To a medium bowl, add 1 tablespoon oil, soy sauce, orange zest, orange juice, rice wine vinegar, sugars, ginger, garlic, and whisk to combine; set aside.
To a large skillet, add the remaining 1 tablespoon oil, pork slices, season with salt and pepper to taste, and cook over medium-high heat for about 2 to 3 minutes on each side or until done. Cook in batches if your skillet won’t hold all the pork at once, adding additional oil if necessary. Remove cooked pork from skillet; set aside.
Add the sauce mixture to the skillet and bring to a boil over medium heat. Cook for about 3 to 5 minutes or until mixture has reduced some.
Return pork to skillet and turn to coat with sauce on all sides.
Evenly sprinkle with sesame seeds, green onions, optional orange slices, and serve immediately. Pork is best warm and fresh but will keep airtight in the fridge for up to 5 days.

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