Homemade Teriyaki Pork Tenderloin with Rice and Asparagus

Forget the bottled stuff-making your own teriyaki sauce is a cinch. All you need is a glug of soy sauce plus a good pinch of something sweet and you’re in business. With this simple, Japanese-style stir-fry recipe under your belt, it’s easy to make any time teriyaki time.

Here, we’re using pork tenderloin and asparagus, but the sauce works well with a wide variety of proteins and veg. Serve over fluffy basmati rice for a complete meal that’s ready in about 30 minutes.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.75 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 piece ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon HoneyView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Hoisin Sauce JarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Fill 2 small pots with 1½ cups water and a pinch of salt each and bring to a boil. Mince or grate garlic. Peel and mince ginger. Trim and discard bottom inch from asparagus, then cut into 2-inch pieces. Trim and thinly slice scallions, keeping greens and whites separate.
2. Once water is boiling, add rice to one pot, cover and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until rest of meal is ready. Meanwhile, fill a medium bowl with ice water.
3. Add asparagus to other pot of water and boil until just tender, 2-3 minutes. Drain and immediately place in ice water. While asparagus cooks, whisk together soy sauce, 1 TBSP hoisin sauce (we sent more) and honey in a small bowl.
4. Heat a drizzle of oil in a large pan over medium-high heat. Halve pork lengthwise, then cut into thin strips. Season with salt and pepper. Put cornstarch in another medium bowl, then add pork and toss to coat. Discard any excess cornstarch. Add pork to pan in a single layer and cook, tossing occasionally, until browned, 2-4 minutes. Remove from pan and set aside.
5. Heat a drizzle of oil in same pan over medium heat. Add ginger, scallion whites and garlic and toss until fragrant, about 30 seconds. Add sauce, asparagus and pork and toss until cooked through, 2-3 minutes. Season with salt and pepper.
6. Fluff rice with a fork. Divide between plates and top with stir-fry. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Absolutely! The homemade teriyaki sauce works great with chicken, beef, shrimp or tofu. Adjust cooking times accordingly.

What can I substitute for hoisin sauce?

You can use an equal amount of additional soy sauce plus a teaspoon of brown sugar or a splash of rice vinegar for a similar sweet-savory balance.

Is this recipe gluten-free?

Yes, as long as you use gluten-free soy sauce (tamari) and ensure your hoisin sauce is gluten-free. The ingredients listed are naturally gluten-free.