Ginger Teriyaki Pork Tenderloin with Coconut Rice & Veggies

Ginger Teriyaki Pork Tenderloin with Coconut Rice & Veggies


  • Char Crust® Ginger Teriyaki Seasoning
  • Pork Tenderloin
  • Your Favorite Veggies (here we used red and yellow peppers)
  • 2 cups Rice
  • 1 cup Coconut Milk



Pork and Veggies: Dredge/coat pork tenderloin in Char Crust® Ginger Teriyaki seasoning and drizzle with olive oil. Pan sear and add the vegetables which you can also dredge in the seasoning.  Finish cooking in the oven at 400 degrees. Use a meat thermometer and remove when internal temperature is 145 degrees.

Coconut Rice: Add coconut milk, 1 cup water water, and rice to pot and bring to a boil. Keep on high heat until liquid has evaporated. Reduce heat and cover for 15 minutes, until rice is fluffy.

It should only take about 30 minutes to cook this pork and vegetables. The Char Crust® will create a beautiful crust on your pork tenderloin that Seals in the Juices® - keeping the meat moist, tender and bursting with sweet teriyaki flavor. 

Step Up Option: Homemade Rum Sauce

  • 2 tbsp olive oil

  • 2 cloves minced garlic

  • 1/4 cup chopped shallots

  • 1 cup brown sugar

  • pinch salt

  • 1/2 tsp salt

  • 1/2 tsp minced fresh ginger

  • 1/4 tsp cumin 

  • 4 ounces dark rum 

  • 1 tsp minced jalapeno pepper 

Add oil to the a pan with garlic & ginger sauté for a minute or two. Add rest of the ingredients and cook for about 10 minutes until thick. Drizzle over pork when it’s done cooking and sliced.

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