Pork Teriyaki Recipe
Pork Teriyaki Recipe photo by Taste of Home
Next Recipe

Pork Teriyaki Recipe

Read Reviews
5 3 5
Publisher Photo
I came up with this recipe when I had leftover cooked pork that I wanted to use up. The whole family enjoys this entree. It's easy even if you don't have leftover meat, because the pork cooks so quickly. Or you can use chicken instead.—Denise Loewenthal, Hinckley, Ohio
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:3-4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 3-4 servings


  • 1 envelope teriyaki sauce mix
  • 1/2 cup water
  • 1/2 cup all-purpose flour
  • 1 pork tenderloin (1 pound), cut into 1/2 inch slices
  • 2 tablespoons canola oil
  • Hot cooked rice


  1. In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat.
  2. In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. Yield: 3-4 servings.
Editor's Note This recipe was tested with Kikkoman teriyaki sauce mix.
Originally published as Pork Teriyaki in Quick Cooking May/June 2004, p12

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Pork Teriyaki

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
niteshrd User ID: 3891885 132250
Reviewed Mar. 20, 2012

"Amazing recipe!"

txzookeeper User ID: 3016068 145727
Reviewed Jun. 3, 2010

"The store didn't have any envelopes of teriyaki sauce mix so I bought a bottle of the sauce and it worked great. I also added some zucchini with the pork before I put the teriyaki sauce in. I then served it over the rice. Everyone loved it. I will be making this again."

micheleclow User ID: 6777152 145725
Reviewed Feb. 23, 2010

"I make this a lot. Because I've never had an envelope of teriyaki sauce on hand, I use sweet & sour (either bottled or the sauce from the sweet & sour ribs in Tast of Home)."

Loading Image