Marinated Teriyaki Pork Tenderloin

Valentine's Day coming. I've been thinking, for the first time in a while, about what I want in terms of a relationship. Not urgently, not with particular sadness — just the quiet acknowledgment that I'm thirty-five going on thirty-six and the pattern of Sarah and Jen is a pattern I'd like to understand well enough to change. Father Brannigan suggested, gently and repeatedly over the years, that I'd be helped by a specific kind of conversation with a professional. I've resisted this for reasons I can articulate — and the fact that I can articulate them doesn't make them good enough.

I called a therapist in Bozeman this week. Trauma and grief specialty, which is the relevant category. She had an opening in March and I took it. I haven't told anyone. Not because I'm ashamed of the decision — I'm not — but because the decision is mine and the work will be mine and I don't need to narrate it to make it real.

Made Dad a good dinner for Valentine's Day. Mom was out at her book club — which has moved to individual front porches with blankets, the COVID version — so it was just the two of us. I made a venison tenderloin with mushroom cream sauce. He ate quietly and then said, apropos of nothing, that he was glad I'd come back when I did. He meant three years ago, when I left the teaching job and came back to the ranch permanently. I said I was glad too. He went back to his venison. That was the most he's said about it in three years and it was enough.

I made venison that night because it was what we had, and because Dad deserved something real. But if you’re looking to bring the same quiet intention to your own table — that particular feeling of a meal that’s more about presence than occasion — this marinated teriyaki pork tenderloin carries that same weight. It’s the kind of dinner that doesn’t demand anything from the people eating it, which sometimes is exactly what’s needed. Simple to prepare, unhurried, and good enough to fill the silence in the best possible way.

Prep Time: 15 minutes (plus 2–8 hours marinating) | Cook Time: 25 minutes | Total Time: 40 minutes active | Servings: 4

Ingredients

1 1/2 lbs pork tenderloin (1 large or 2 small)
1/3 cup soy sauce
3 tablespoons honey
2 tablespoons olive oil
2 tablespoons rice vinegar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
1 teaspoon sesame oil
1/2 teaspoon black pepper
1 tablespoon cornstarch (optional, for thickening reserved marinade)
Sliced green onions and sesame seeds, for garnish

Instructions

Make the marinade. In a small bowl, whisk together the soy sauce, honey, olive oil, rice vinegar, garlic, ginger, sesame oil, and black pepper until fully combined.
Marinate the pork. Place the pork tenderloin in a zip-top bag or shallow dish. Pour about two-thirds of the marinade over the pork, reserving the rest. Seal and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
Preheat and prep. When ready to cook, remove the pork from the refrigerator 20 minutes before cooking. Preheat your oven to 425°F. Heat an oven-safe skillet over medium-high heat and add a drizzle of oil.
Sear the tenderloin. Remove the pork from the marinade and pat lightly dry. Sear in the hot skillet for 2–3 minutes per side until a golden crust forms on all sides, about 8 minutes total.
Roast to finish. Transfer the skillet to the preheated oven and roast for 14–18 minutes, until an internal thermometer reads 145°F. Remove from oven, tent loosely with foil, and rest for 5 minutes before slicing.
Make the glaze (optional). While the pork rests, pour the reserved marinade into a small saucepan. Whisk in cornstarch and bring to a simmer over medium heat, stirring, until thickened to a glaze, about 2–3 minutes.
Slice and serve. Cut the tenderloin into 1/2-inch medallions. Drizzle with glaze and garnish with green onions and sesame seeds.

Nutrition (per serving)

Marinated Teriyaki Pork Tenderloin — A Quiet Dinner for Two That Said Everything