Best Garlic Teriyaki Roasted Pork Loin Recipes

CONTEST-WINNING TERIYAKI PORK ROAST

Steps:

• Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 8 hours or until meat is tender., Remove roast; cover and keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into juices. Cover and cook on high for 15 minutes or until thickened. Serve with pork.

TERIYAKI PORK TENDERLOIN

Steps:

• Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
• Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.

THE BEST BAKED TERIYAKI PORK TENDERLOIN RECIPE

Steps:

• In a small bowl, combine honey, soy sauce, rice wine vinegar, garlic, ginger, brown sugar, sesame oil, and sriracha. Mix well with a wire whisk.
• Place pork tenderloin in a plastic bag or large, shallow dish.
• Pour half marinade over pork. Reserve other half for cooking.
• Cover with plastic wrap and marinate at least 20 minutes, up to overnight. (Please refrigerate if marinating over 20 minutes.)
• Heat olive oil in a large nonstick pan.
• Remove tenderloin from marinade (discard the marinade pork was in) and brown pork tenderloin on all sides - about 2-3 minutes per side.
• When pork has browned, remove from pan and place on a large piece of foil on a baking sheet.
• Add reserved marinade to top of pork.
• Fold foil into pouch.
• Bake 20-25 minutes, until pork tenderloin is 140 degrees internal temperature in the middle of the thickest part.
• Remove pork at 140 degrees and leave in foil to carryover cook to 145 degrees as it rests for 10 minutes.
• Slice after 10 minutes, garnish with sesame seeds, parsley and sauce from the pan, and enjoy!
• If you would like a thicker sauce, you may drain sauce from pan and heat in pan on stove with 1 tablespoon instant cornstarch to thicken (the kind you don't need to mix with water before adding to recipes is my preference), then spoon over sliced pork!

GARLIC TERIYAKI ROASTED PORK LOIN

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In a small bowl,combine teriyaki sauce,honey mustard,italian dressing mix,brown sugar,seasoned pepper and minced garlic,whisk well.Place pork loin into a resealable plastic bag and pour marinade overtop.Squeeze out air and seal bag;marinade 3 hour to overnight.
• 3. Place pork loin into a glass baking dish along with marinade.Bake in preheated oven,basting occasionally,about 1 hour.Let the roast rest for 10 minutes before slicing and serving.

GARLIC ROAST PORK LOIN

Steps:

• Place rack in center of oven. Heat oven to 500 degrees. With the point of a paring knife, make 1/2-inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140 degrees. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing. Remove roast and bones to a platter. Let meat rest before slicing across. Snip off strings. Juices will collect better in a platter than on a cutting board.

MARINATED TERIYAKI PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Place the tenderloins in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 25-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with pan drippings.

SLOW COOKER TERIYAKI PORK TENDERLOIN

Steps:

• Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
• Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
• Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

EASY TERIYAKI PORK ROAST (NO MARINATING)

Steps:

• Preheat oven to 325*.
• Brown pork on all sides in 2 tbl oil over medium-high heat.
• Place pork in roasting pan.
• Combine remaining ingredients and pour over roast.
• Roast for about 3 hours (or until instant-read thermometer reads 165*), basting frequently and turning over a couple times.
• Let sit for a few minutes before slicing and serve with juices.

TERIYAKI PORK ROAST

Steps:

• In a greased 3-qt. slow cooker, combine the first 7 ingredients. Add roast and turn to coat. Cover and cook on low for 7-8 hours or until meat is tender. , Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Transfer juices to a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with meat.