Instructions

1. 1

   Heat the oven to 400°F. In a small saucepan over medium heat, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, and garlic; simmer for 4 minutes. It's ready when the sugar has dissolved and the mixture smells fragrant.

2. 2

   Whisk the cornstarch slurry into the saucepan and cook over medium heat for 1 minute, stirring constantly. Remove about 1/3 cup of the thickened sauce to a clean bowl for glazing the cooked pork. It's ready when the sauce lightly coats a spoon.

3. 3

   Pat the pork dry and season all over with the salt and pepper. Heat the oil in a 12-inch oven-safe skillet over medium-high heat, then sear the pork for 2 minutes per side. It's ready when the pork has browned on all sides.

4. 4

   Brush the pork with the remaining teriyaki sauce in the saucepan and transfer the skillet to the 400°F oven. Roast for 8 to 10 minutes, turning once and brushing with more sauce. It's ready when an instant-read thermometer inserted into the thickest part reads 145°F.

5. 5

   Transfer the pork to a cutting board and rest for 3 minutes. Brush with the reserved clean sauce, then slice crosswise and garnish with sesame seeds and green onions if using. It's ready when the juices have settled and the slices hold their shape.

Used in this recipe: Instant-Read Thermometer · Silicone Basting Brush · Stainless Steel Saucepan (Amazon, affiliate links)