Teriyaki Pork Tenderloin

In a small bowl whisk together the soy sauce, pineapple juice, brown sugar, vegetable oil, and minced garlic.

Place the pork tenderloin in a large plastic Ziploc bag. Add half of the teriyaki sauce to the bag and seal. Reserve the remaining teriyaki sauce for later in the recipe. Move the tenderloin around to coat it in the teriyaki sauce. Marinate for 30 minutes or up to 3 hours.

When ready to cook the pork tenderloin, preheat oven to 350℉. Line a baking sheet with aluminum foil. Remove the tenderloin from the marinade and place it on the prepared pan. Discard the marinade.

Cook the pork tenderloin until the internal temperature reaches 145℉, about 40 to 45 minutes.

While the pork is cooking, make the sauce. Combine the reserved teriyaki sauce with 3 tablespoons of water in a saucepan. Bring to a simmer.

Combine the cornstarch with one tablespoon of water. Add it to the simmering sauce to thicken it.

Remove the pork from the oven and allow it to rest for 5 minutes before slicing.

Drizzle sliced pork with sauce and garnish with sliced green onions.