This pork tenderloin recipe is based on the Italian tenderloin from Sweet C's Design. I made this with the sauce from her recipe, but I don't see why you couldn't use a premade teriyaki sauce.
I did marinade overnight. I served w/ a mango salsa and jasmine rice. It was yummy.
BAKED TERIYAKI PORK TENDERLOIN - Sweet Cs Design
INGREDIENTS
2 lb pork tenderloin
2 tablespoons honey
1/2 cup soy sauce
2 tablespoons rice wine vinegar
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons brown sugar
2 tablespoons sesame oil
1 teaspoon sriracha sauce
2 teaspoons sea salt (I use Kosher salt)
fresh cracked pepper, to taste
2 tablespoons olive oil
1-2 teaspoons sesame seeds, to garnish
fresh chopped cilantro or parsley, to garnish
INSTRUCTIONS
Preheat oven to 350 degrees.
In a small bowl, combine honey, soy sauce, rice wine vinegar, garlic, ginger, brown sugar, sesame oil, and sriracha. Mix well with a wire whisk.
Place pork tenderloin in a plastic bag or large, shallow dish.
Pour half marinade over pork. Reserve other half for cooking.
Cover with plastic wrap and marinate at least 20 minutes, up to overnight. (Please refrigerate if marinating over 20 minutes.)
Heat olive oil in a large nonstick pan.
Remove tenderloin from marinade (discard the marinade pork was in) and rub it with the celtic sea salt and pepper. Brown pork tenderloin on all sides - about 2-3 minutes per side.
When pork has browned, remove from pan and place on a large piece of foil on a baking sheet.
Add reserved marinade to top of pork.
Fold foil into pouch.
Bake 20-25 minutes, until pork tenderloin is 140 degrees internal temperature in the middle of the thickest part.
Remove pork at 140 degrees and leave in foil to carryover cook to 145 degrees as it rests for 10 minutes.
Slice after 10 minutes, garnish with sesame seeds, parsley and sauce from the pan, and enjoy!
If you would like a thicker sauce, you may drain sauce from pan and heat in pan on stove with 1 tablespoon instant cornstarch to thicken (the kind you don't need to mix with water before adding to recipes is my preference), then spoon over sliced pork!
I'm not sure I have a favorite, really just depends on the sides I'm craving. We probably have the bacon one more often, because everything tastes better with bacon. 
But tonight I'm looking forward to the Italian one because I'm hankering for some pasta w/ Parmigiano Reggiano.
Thanks for posting this recipe, I will definitely be using it on the pork tenderloin that's waiting in the freezer 
(BTW just adding that lately I've been getting all my meat from "Butcher Box" and have enjoyed all the cuts I have ordered. They've all been very tasty. So up next will be this Teriyaki Pork!)
I hope you like this recipe. It's super easy and we think it's delicious.
I have never heard of "Butcher Block" and just looked it up on the google. That looks like a fantastic way of getting meat you want delivered to your home. You're happy w/ the quality?
Yes I've been with Butcher Box about a year now, and have been very happy with the quality and taste. It is $$$ but the meat is 100% grass fed and that always costs more. You choose what you order and when you want it. My last order was to restock so it was big (for us).
I ordered:
5 - 2 x 6 oz Filet Mignons
1 - Wild Alaskan Sockeye Salmon 2 lbs (individual pieces)
1 - Boneless Pork Chops 2 x 8 oz chops
3 - Boneless Skinless Chicken Breasts 3 x 1 lb packs
6 - Burger "Blast" sale 6 x 5.3 burgers, so 36 burgers
1 - Chicken nuggets 22 oz
1 - Pork Tenderloin (this will be going to Teriyaki lol)
1 - Boneless Pork Chops 4 x 8oz chops
1 - Niman Ranch Pulled Pork (just heat)
1 - Chuck Roast 2.25 lb
2 - Ground Beef for Life 2 x 1 lb (Free/included in every box from promo on first order)
On previous orders I've purchased chicken drumsticks, eye of round roast, brisket, Niman Ranch spare ribs, bacon, cod, and salmon burgers, and would order any of those again.
It's all vacuum sealed, labeled and shipped frozen. I live in Florida and I worried about the heat when shipping, especially in the summer, but they have packed every box so well (so far, anyway) that the packages are still rock hard frozen when delivered (dry ice). Warning - the box can be very heavy, so I always have to ask my husband to bring in it inside for me. 
(I guess I should add I have nothing to do with the Butcher Box company, it's just a service we found we like, but of course YMMV. youtube has different videos rating it, both pro and con)
