Teriyaki Pork Tenderloin with Maple-Ginger Glaze
This baked teriyaki pork tenderloin is jazzed up with one of my favorite easy marinades: ginger, garlic, soy sauce or Tamari, and maple syrup. After a quick roast in the oven, in under 20 minutes the pork comes out juicy with a sticky and slightly sweet crust - perfect for a weeknight meal or scaled up for a celebration! Serve it sliced over ramen or quinoa, with a side of steamed bok choy. The recipe is naturally dairy-free and gluten-free if you use tamari. To make it low FODMAP omit the garlic and use only green scallions.
Ingredients
- ¼ cuporganic maple syrup
- ¼ cupgluten-free tamari or soy sauce
- 2 largegarlic cloves, minced
- 2 inchesfresh ginger root, minced
- 1 poundpork tenderloin
- 2 tablespoonsthinly sliced scallions (for garnish)
Directions
- 1
In a small mixing bowl, whisk together the maple syrup, tamari, garlic, and ginger until smooth. Transfer the marinade to a resealable plastic bag. Add the pork and swish it around until coated. Marinate in the refrigerator for at least an hour, preferably overnight.
- 2
Preheat the oven to 500 degrees. Remove the pork from the marinade and set on a parchment paper-lined baking sheet. Roast in the oven for approximately 20 minutes, until the pork is nicely browned on top. Allow to rest on a cutting board for 10 minutes.
- 3
Meanwhile, transfer the remaining marinade to a small saucepan. Cook over medium heat, stirring occasionally, until reduced by half, about 5 minutes.
- 4
Slice the pork on the bias, drizzle with the reduced sauce, and serve immediately garnished with the scallions.