Grilled Teriyaki Pork Tenderloin

Here’s a quick and versatile way to grill a pork tenderloin. I’m marinating mine in teriyaki sauce—not the sticky stuff in a bottle—and then serving it with brown rice noodles, but you could marinate it or baste it with any flavors you have in mind. The 1″ thick slices are skewered on two long metal skewers (to keep the slices from spinning) and quickly grilled over direct heat. The meat chunks could be further cut after grilling—sliced or pulled—or served in the large chunks, depending on how you want to eat them. I sliced the large chunks in half, just to make them easier to eat. I had some roasted bell peppers in the freezer that I heated and sliced, and I grilled a few onions to complete the dish.

I made the traditional teriyaki sauce without any extra sugar. There is plenty of sugar in the mirin, a sweetened rice wine. I’ve always disliked what has passed for teriyaki sauce, even before I got diabetes, because it was just too sweet for my taste, kind of like those bottled barbecue sauces that hide the flavor of grilled meats. Traditional teriyaki has just the right sweetness to complement whatever meat you use it with. I did add garlic and ginger to the sauce, which some purists might object to, but we like those flavors very much, and the three basics in the sauce—soy sauce, mirin, and sake—held their own just fine.

Remember not to throw out the marinade, but to boil it for a few minutes to serve as the final sauce.

Grilled Teriyaki Pork Tenderloin

  • Servings: 2
  • Difficulty: easy
  • Print

Allow several hours for marinating the pork tenderloin chunks, plus time to set up the grill.


  • 2 oz (1/4 cup) soy sauce
  • 2 oz (1/4 cup) mirin
  • 2 oz (1/4 cup) sake
  • 1 tablespoon grated garlic
  • 1 tablespoon grated ginger
  • 1 pork tenderloin, sliced in 1″ thick slices


  1. Mix the teriyaki ingredients and place in a large zip top bag with the pork tenderloin slices. Marinate for about 2-4 hours.
  2. Lift out meat slices and pour remaining marinade in a small saucepan. Bring to a boil and simmer for about 3 minutes. You could cook it longer to reduce it for a glaze, but I wanted to use it as a sauce for the meat, vegetables, and noodles.
  3. Skewer the meat slices on two metal skewers to keep the slices from spinning as you turn it on the grill. It will kind of look like you have reconstructed the tenderloin on the skewers. You don’t need to have space between the slices, but you could if you want them browned on all sides, in which case you might want to use more skewers.
  4. Set up the grill for medium-high direct heat, about 400°.
  5. Oil the cooking grate and grill the skewered pork on all sides until nicely browned. We eat our tenderloins a little pink, but you can cook them as long as you desire. Remove the cooked meat to a platter and rest, covered, for a few minutes before serving.


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