Oven Roasted Teriyaki Pork Tenderloin with Maple-Ginger Glaze

I had a lot of influence from Ina Garten in the early stages of my cooking career, assuming I can count the times I was sous-chefing for my mom as official culinary experience.

Oven Roasted Teriyaki Pork Tenderloin with Maple-Ginger Glaze

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

¼ cup organic maple syrup
¼ cup gluten-free tamari
2 large garlic cloves, minced
2 inches fresh ginger root, minced
1 pound pork tenderloin
2 tablespoons thinly sliced scallions for garnish

Instructions

In a small mixing bowl, whisk together the maple syrup, tamari, garlic, and ginger until smooth. Transfer the marinade to a resealable plastic bag. Add the pork and swish it around until coated. Marinate in the refrigerator for at least an hour, preferably overnight.
Preheat the oven to 500 degrees. Remove the pork from the marinade and set on a parchment paper-lined baking sheet. Roast in the oven for approximately 20 minutes, until the pork is nicely browned on top. Allow to rest on a cutting board for 10 minutes.
Meanwhile, transfer the remaining marinade to a small saucepan. Cook over medium heat, stirring occasionally, until reduced by half, about 5 minutes.
Slice the pork on the bias, drizzle with the reduced sauce, and serve immediately garnished with the scallions.