Japanese · main
Pork Tenderloin Teriyaki Recipe
Pork Tenderloin Teriyaki Recipe reads umami 8.8, salinity 5.9 and richness 4.5 on Palate's 0–10 flavor X-ray — a Japanese main, about 8 hr 12 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 9.7 / 10
- Sweet & Fruity — 3.4 / 10
- Sour & Bright — 1.3 / 10
- Bitter & Earthy — 2.0 / 10
- Rich & Fat — 4.9 / 10
- Aromatic & Spice — 4.7 / 10
The measured notes (of 18)
Umami 8.8 · Salinity 5.9 · Richness 4.5 · Allium 4.3 · Funk & Ferment 3.5 · Sweetness 3.1 · Warm Spice 2.5 · Bitterness 1.8 · Herbaceous 1.8 · Floral 1.3 · Sourness 1.1 · Nutty 1.0 · Earthy 0.8 · Fruity 0.7 · Citrus 0.7
What's in it (7)
- 4 tbsp. soy sauce
- 1/2 teaspoon green pepper
- 1 clove garlic, chopped
- 2 teaspoon light brown sugar
- 2 tbsp. extra virgin olive oil
- 1 teaspoon ginger
- 2 pork tenderloins (about 3/4 pound each)
Time & effort: about 8 hr 12 min (12 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 112.2 kcal, 19.4 g protein, 3.4 g fat, 1.7 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (6 steps)
- Combine marinade ingredients in jar, cover and shake till well blended.
- Pour over tenderloin and let them marinate for several hrs.
- Drain.
- Broil 4" beneath broiler element or possibly place on barbecue grill and grill about 12 to 15 min adding more marinade as needed.
- Slice slightly on bias.
- Serves 4.
Dishes with a similar flavor shape
- Pepper Steak — Chinese-American
- Black Pepper Beef Stir-Fry — Chinese-American
- Hunanese Chicken with Fresh Green Chillies (Xiang La Ji) — Chinese · Hunan
- Yaki Udon with Chicken and Vegetables — Japanese
- Beef Curry With Onions — Indian
Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.