Name: Tamari-Garlic Pork Tenderloin
Prep time: 15 min
Cook time: 20 min
Total time: 275 min
Ingredients: 1 pork tenderloin (about 1 1/2 pounds); 1/4 cup tamari (gluten-free soy sauce); 2 tablespoons sesame oil; 2 green onions (minced); 3 cloves garlic (minced); 1 tablespoon honey (warmed); 1 teaspoon ginger (grated); 1/4 teaspoon white pepper; 1/4 teaspoon gochugaru (Korean pepper flakes, optional)

Tamari-Garlic Pork tenderloin makes an easy and delicious choice for weekly meal prep. Double the recipe to suit your needs!

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Marinated, then grilled to perfection, this Tamari-Garlic Pork Tenderloin is the right choice for those wanting a quick and easy, high-protein main course. The best part is that this grilled tenderloin is perfect for those who need gluten-free meal options. Try this recipe with grilled vegetables for a satisfying meal.

What is Tamari?

Tamari is a type of soy sauce made from fermented soybeans. Unlike regular soy sauce (shoyu), it contains very little what, and some brands contain none at all. This makes it a great option for those on a gluten-free diet. Tamari is less salty and is darker in color, and while soy sauce offers a distinct umami flavor, tamari has a deeper, richer umami base.

Ingredients for Tamari-Garlic Pork Tenderloin

Pork tenderloin, about 1 1/2 pounds
Tamari soy sauce, sub with regular soy sauce (shoyu)
Sesame oil
Green onions
Garlic
Honey
Ginger
White pepper
Gochugaru (Korean pepper flakes), sub with red pepper flakes

How to Make Tamari-Garlic Pork Tenderloin

Place pork tenderloin into a resealable plastic bag.
Combine all tamari-garlic marinade ingredients, except honey, in a small bowl.
Warm honey in the microwave for about 8-10 seconds (or until it becomes more liquified), and whisk into marinade mixture.
Pour marinade over pork, coating it well coated. Release excess air from the plastic bag, and seal shut. Place into the refrigerator anywhere from 2-8 hours.
Preheat your grill for 325 degrees F or medium heat.
Remove pork tenderloin from the bag and place it on the grill. Gently pour (or brush) some of the remaining tamari-garlic marinade on top of the tenderloin.
Close the lid and cook for 10 minutes. Turn and cook for another 10 minutes, or until the internal temperature at the thickest part of the tenderloin reaches between 145-155 degrees F.
Once cooked, remove from heat and place onto a clean cutting board. Tent with aluminum foil and let rest for 10 minutes. Slice into 1/2″ rounds (or thicker), and serve.

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Tamari-Garlic Pork Tenderloin

There is no better way to cook a pork tenderloin than on the grill. Done hot and fast, before the meat dries out and cooked to a perfect 145 degrees F. We marinate this pork tenderloin with Tamari and garlic to give it a salty goodness that can't be beat.

5 from 1 vote

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Course: Main Course

Cuisine: Japanese

Keyword: pork tenderloin

Prep Time: 15 minutes

Cook Time: 20 minutes

Marinating Time: 4 hours

Total Time: 4 hours 35 minutes

Servings: People

Calories: 664kcal

Author: Derrick Riches

Ingredients

1 pork tenderloin about 1 1/2 pounds

For Marinade:

1/4 cup tamari gluten-free soy sauce
2 tablespoons sesame oil
2 green onions minced
3 cloves garlic minced
1 tablespoon honey warmed
1 teaspoon ginger grated
1/4 teaspoon white pepper
1/4 teaspoon gochugaru Korean pepper flakes, optional

Instructions

Place pork tenderloin into a resealable plastic bag.
Combine all marinade ingredients, except honey, in a small bowl. Warm honey in the microwave for about 8-10 seconds (or until it becomes more liquified), and add to the marinade mixture. Stir to combine.
Pour marinade over pork making sure that all surfaces are well coated. Release excess air from the plastic bag, and seal shut. Place into the refrigerator for 2-4 hours.
Preheat grill for medium heat. This is a setting of 325 degrees F., on a pellet grill.
Remove pork from bag and place onto the grill grate. Gently pour some of the remaining marinade on top of the tenderloin. You can brush it on if that is easier. Close lid and cook for 10 minutes. Turn and cook for another 10 minutes, or until the internal temperature at the thickest part of the tenderloin reaches between 145-155 degrees F.
Once cooked, remove from heat and place onto a clean cutting board. Tent with aluminum foil and let rest for 5-10 minutes. Slice into 1/2 inch thick rounds (or thicker if preferred), and serve.