Orange Teriyaki Pork Tenderloin

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.

	this recipe	typical
fat	5%	4%
aromatics	1%	1%
acid	18%	0%
sweetener	3%	0%

Where it stands out

• #39 of 40 for browning depth

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons sesame oil (divided)
64 g	1/4 cup low-sodium soy sauce
	1 teaspoon orange zest
	1/4 cup orange juice
30 g	2 tablespoons rice wine vinegar
8 g	2 teaspoons granulated sugar
4 g	1 teaspoon light brown sugar (packed)
0 g	1/4 teaspoon ground ginger (1/2 teaspoon grated peeled fresh ginger may be substituted)
6 g	2 garlic cloves (pressed or finely minced)
510 g	about 1 to 1.25 pounds boneless pork tenderloin (thinly sliced and cut crosswise into about 12 equal slices)
	salt and pepper (to taste)
14 g	1 tablespoon sesame seeds (toasted if desired)
	about 4 green onions (trimmed and cut diagonally on the bias into 1/4-inch pieces)
	orange slices (optional for garnshing)

Method: 6 steps, published by www.averiecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I had chicken breasts on hand and everything else, so I sliced it thinly and it was delicious, love the sauce, will definitely make this again. Served with some green beans. My 4 year old loved helping zest the orange, so I am sure we had way more than called ” — a cook

“I was really in the mood for teriyaki after seeing this. I think this is the first time I’ve sliced a tenderloin before cooking it. We really loved the sauce–the orange and ginger are so good with pork. I’m looking forward to leftovers over an Asian salad tomo” — a cook