Instructions
In a small bowl mix together the teriyaki marinade until combined don’t add the cornstarch yet.
Place the pork tenderloin in a large ziplock bag or bowl.
Pour half of the marinade over the tenderloin and place into the refrigerator for at least 1 hour or overnight for the best flavor.
In a small bowl add the cornstarch with 3 teaspoons water and whisk.
Heat the remaining marinade on medium high heat and whisk in the cornstarch slurry until it begins to simmer then reduce the heat to medium. Simmer until thickened about 3-5 minutes.
Heat a gas grill or charcoal grill on medium high heat and place the tenderloin over direct heat and sear 3-4 minutes, flip the tenderloin and sear another 3-4 minutes. Brush both sides of the tenderloin with the teriyaki sauce.
Move the tenderloin to indirect heat and cook another 15-20 minutes or until internal temperature reaches 145 degrees.
Remove from the grill and let rest 10 minutes, slice. Serve with extra sauce.
Notes
I like to marinate the tenderloin overnight for the best flavor.
The cooking time can very depending on how hot your grill is.I highly recommend using a meat thermometer so you dont overcook your pork. Pork is done at 145 degrees and can be slightly pink.
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