home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Very Teriyaki Pork Tenderloin

Very Teriyaki Pork Tenderloin

with Basmati Rice and Asparagus

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.5 / 4out of 4249 ratings
Read more

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.

Tags:Gluten freeGluten free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Basmati Rice

8 ounce


2 unit


1 thumb


12 ounce

Pork Tenderloin

1 tablespoon


2 unit

Soy Sauce


½ ounce


2 clove


1 jar

Hoisin Sauce Jar


Not included in your delivery





1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories614 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate77 g
Sugar11 g
Dietary Fiber3 g
Protein47 g
Cholesterol111 mg
Sodium948 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Cook rice
Cook rice

Fill 2 small pots with 1½ cups water and a pinch of salt each and bring to a boil. Add rice to one pot, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.


Wash and dry all produce. Meanwhile, 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. Fill a medium bowl with ice water.

Blanch asparagus and make sauce
Blanch asparagus and make sauce

Add asparagus to other pot of water and boil until just tender, 2-3 minutes. Drain and immediately place in ice water. While asaparagus cooks, whisk together soy sauce, hoisin, and 2 tsp honey in a small bowl.

Cook pork
Cook pork

Heat a large drizzle of oil in a large pan over medium-high heat. Halve pork lengthwise, then cut into 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 until browned, 1-2 minutes per side. Remove from pan and set aside.

Make stir-fry
Make stir-fry

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

Plate and serve
Plate and serve

Fluff rice with a fork. Divide between plates and top with stir-fry. Sprinkle with scallion greens and serve.