1/2 tablespoon corn starch
Teriyaki Marinade:
1 cup water 236.588 ml
1/3 cup soy sauce 78.86 ml
1 teaspoon rice wine vinegar
3 tablespoons brown sugar
1 tablespoon honey
2 teaspoons freshly grated ginger
3 cloves garlic minced
Combine all of the ingredients for the teriyaki marinade. Reserve half of the sauce and store in the refrigerator. Pour the other half of the sauce over the pork tenderloin in a reusable container. Marinate for 1-24 hours in the refrigerator. When ready to bake, preheat your oven to 400 degrees Fahrenheit. Spray a baking dish with cooking spray. Remove the pork from the marinade. Discard the extra marinade. Place the pork in the prepared baking dish. Bake for 15 minutes. Lower the oven to 350 degrees Fahrenheit and bake for 20 – 30 minutes or until the pork registers 145 degrees Fahrenheit. While the pork is cooking, pour the reserved marinade into a small saucepan and add the cornstarch. Bring to a simmer and cook until thickened, about 5 minutes. Remove the pork from the oven and let sit for 10 minutes before slicing. Serve with the thickened sauce.