Modes

Ingredients

• 2 cloves garlic, minced

• 1 Tablespoon minced ginger

• 1–2 teaspoons Sriracha sauce, to taste

• 2 teaspoons neutral oil

• ¼ cup soy sauce, or tamari if cooking gluten-free

• ¼ cup brown sugar

• 2 teaspoons cornstarch, dissolved in 2 Tablespoons cold water

• 2 pork tenderloins, trimmed

• ½ teaspoon Kosher salt

• 1 green onion, green parts thinly sliced Roasted Pork Tenderloin with Te…

Instructions

Prepare the Teriyaki Glaze

In a small saucepan or skillet, sauté the garlic, ginger, and Sriracha in the oil over medium heat for 1–2 minutes. Add the soy sauce and brown sugar. Simmer, stirring occasionally, for 3–4 minutes, or until the sugar has completely dissolved. Stir in the cornstarch slurry, bring to a simmer, and cook until slightly thickened. Remove from the heat. Transfer 3 Tablespoons of the teriyaki glaze to a small bowl and reserve the remainder for serving.

Prepare the Oven

Preheat the Wolf Convection Oven to 400°F on Convection Roast Mode. Line a roasting pan with foil and place a rack inside. Spray the pan and rack with nonstick cooking spray.

Prepare the Pork

Lightly season the pork tenderloins with Kosher salt and place them on the prepared rack. Using the reserved 3 Tablespoons of teriyaki glaze, brush the pork until completely coated.

Roast

Insert the temperature probe at a shallow angle into the thickest part of the pork. Place the roasting pan in rack position 3, close the oven, and set the probe to 150°F.

Rest and Serve

Once the pork reaches an internal temperature of 150°F, remove it from the oven and let it rest for 10 minutes. Slice and serve with the remaining teriyaki glaze. Finish with sliced green onions.