Tamari-Garlic Pork Tenderloin

Marinated, then grilled to perfection, this low-calorie high protein Tamari-Garlic Pork Tenderloin is the right choice for those making a dietary change. It is also suitable for a gluten-free diet.  Try this with grilled, baked, or broiled vegetables for a satisfying meal.

Tamari-Garlic Pork Tenderloin

Tamari-Garlic Pork Tenderloin

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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: 4 People
Author: Derrick Riches


  • 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 grated ginger
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon gochugaru Korean pepper flakes, optional


  • 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.


  • Gochugaru has a unique flavor, but you can substitute red pepper flakes for a hint of heat.
  • Photo by: Matěj Vrtil from Pixabay

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