Asian Pork Tenderloin
My husband wanted Asian food for his birthday dinner, so I made this delicious Asian pork tenderloin recipe, along with his favorite Asian noodle salad, baked vegetable egg rolls, and a chocolate tart for dessert. It was a wonderful dinner filled with great flavors. This easy Asian marinade is my new favorite–I can’t wait to try it on chicken and flank steak. It had a bit of a kick with the hot chili sauce, but not so hot that the kids couldn’t eat it. The pork turned out very moist, tender, and so tasty. My husband really loved it, and so did the rest of us.
Asian Pork Tenderloin
Ingredients:
- â…” cup of low-sodium soy sauce
- ÂĽ cup of dark toasted sesame oil
- 3 green onions, sliced (divided)
- 4 cloves of garlic, minced
- 2 tbsp brown sugar
- 1 tbsp fresh ginger, peeled & finely grated
- 1-2 tsp hot chili sauce
- 1 tsp Worcestershire sauce
- 1½ lbs. pork tenderloin, trimmed of fat, silverskin removed
- Olive oil cooking spray
How to Make an Asian Pork Tenderloin:
Prepare the marinade by combining the soy sauce, sesame oil, most of the green onions (reserving some for garnish), garlic, brown sugar, ginger, hot chili sauce, and Worcestershire sauce in a large zip-lock bag.
Marinate the meat by adding the trimmed pork tenderloin to the zip-lock bag and sealing it. Marinate in the refrigerator for 2-24 hours, occasionally turning the bag.
Preheat the oven to 425 degrees.
Remove pork from bag, reserving marinade for later.
Dry the pork by placing the tenderloin on a few paper towels to remove as much moisture as possible.
Cook the tenderloin by heating a large ovenproof cast-iron skillet coated with olive oil cooking spray over medium-high heat.
Place the dried pork in the cast-iron skillet, cook for 6 minutes, browning on all sides.
Finish cooking by placing the ovenproof cast-iron skillet in the oven and baking for 15 minutes, or until the meat thermometer registers 155-160 degrees (medium), or until the desired degree of doneness.
Let the pork rest for 5 minutes before slicing into ÂĽ-inch thick slices.
Meanwhile, make the sauce by bringing the reserved marinade, along with a few tablespoons of water, to a boil in a small saucepan. Reduce the heat, and simmer for 5 minutes.
To serve, drizzle with sauce and the remaining green onions. Enjoy.
Equipment
- Ovenproof Large Cast Iron Skillet
Ingredients
- â…” cup of low-sodium soy sauce
- ÂĽ cup of dark toasted sesame oil
- 3 green onions sliced (divided)
- 4 cloves of garlic minced
- 2 tbsp brown sugar
- 1 tbsp fresh ginger peeled & finely grated
- 1-2 tsp hot chili sauce
- 1 tsp Worcestershire sauce
- 1½ lbs. pork tenderloin trimmed of fat, silverskin removed
- Olive oil cooking spray
Instructions
- Prepare the marinade by combining the soy sauce, sesame oil, most of the green onions (reserving some for garnish), garlic, brown sugar, ginger, hot chili sauce, and Worcestershire sauce in a large zip-lock bag.
- Marinate the meat by adding the trimmed pork tenderloin to the zip-lock bag and sealing it. Marinate in the refrigerator for 2-24 hours, occasionally turning the bag.
- Preheat the oven to 425 degrees.
- Remove pork from bag, reserving marinade for later.
- Dry the pork by placing the tenderloin on a few paper towels to remove as much moisture as possible.
- Cook the tenderloin by heating a large ovenproof cast-iron skillet coated with olive oil cooking spray over medium-high heat.
- Place the dried pork in the cast-iron skillet, cook for 6 minutes, browning on all sides.
- Finish cooking by placing the ovenproof cast-iron skillet in the oven and baking for 15 minutes, or until the meat thermometer registers 155-160 degrees (medium), or until the desired degree of doneness.
- Let the pork rest for 5 minutes before slicing into ÂĽ-inch thick slices.
- Meanwhile, make the sauce by bringing the reserved marinade, along with a few tablespoons of water, to a boil in a small saucepan. Reduce the heat, and simmer for 5 minutes.
- To serve, drizzle with sauce and the remaining green onions. Enjoy.
Sounds delicious! I have a pork tenderloin in the freezer I’ve been waiting to make!
I found you on pinterest and I am hooked! I’d never made pork tenderloin before but this was so easy and sooo delicious 🙂 My hubby and 3 yr old loved it equally!
Is there a typo in this? Doesn’t it need to cook for more than 15 minutes?
No typo… mine took 15 minutes. Pork tenderloins don’t take too much time too cook. Use a meat thermometer so you will know when it’s done and you won’t have to worry about timing it. I hope this helps.
Cheers,
Pam
I don’t have any sesame oil. Can u suggest a good substitute? Thanks!
The sesame oil is for flavoring. Try light olive, peanut, canola, sunflower, etc. Any nut or seed oil should be pretty close. You can top the meat with toasted sesame seeds so you can have that sesame flavor.
Pam