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close up pork tenderloin sliced
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5 from 5 votes

Asian Pork Tenderloin

Easy Asian Pork Tenderloin is marinated in simple ingredients, and then grilled to perfection, making it ideal for any weeknight dinner.
Prep Time20 minutes
Cook Time25 minutes
Marinade time30 minutes
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: American, Asian
Servings: 6 -8 servings
Calories: 58kcal
Author: Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

  • 2 (1.5 pound) pork tenderloins trimmed of fat and silverskin

Marinade

  • 4 ounces Hoison sauce
  • 2 ounces rice vinegar
  • 1 ounces soy sauce (low sodium recommended)
  • 1 Tablespoons Dijon style mustard
  • 1 teaspoons fresh ginger peeled and finely minced (or ½ teaspoon ground ginger)
  • 1 teaspoon garlic minced (or ½ teaspoon garlic powder)
  • ½ teaspoon chili paste (or red pepper flakes)

Garnish (optional)

  • 1 Tablespoon toasted sesame seeds
  • 1 scallion, sliced into rounds sliced on the bias, white and green part

Instructions

Marinade:

  • Combine all of the ingredients for the marinade in a medium saucepan and heat on medium-low for about 10 minutes (do not boil) until the sauce begins to thicken a little.
    Remove from heat and cool to room temperature. Reserve 4 Tablespoons for basting the pork while its cooking.
    Make-ahead Tip: Prepare marinade, cool, and store it in the refrigerator for up to one week.

Marinating the Pork:

  • Rinse, pat dry, trim the pork of excess fat, and remove the silver skin.
    Add the pork to a gallon-size freezer bag, or a shallow glass dish, and cover with the cooled marinade.
    Allow the pork to marinate for 30 minutes in the refrigerator.
    If not cooking right away, seal tightly, and refrigerate for up to 2 days, or freeze for up to 3 months. If frozen thaw before cooking.

Cooking / Grilling:

  • Stovetop:
    Heat a grill pan to medium. Once the pan is hot add the marinated tenderloin.
    Grill:
    Heat the grill to medium-high and add the tenderloins.
    Bake:
    Preheat the oven to 400℉. Line a baking sheet with foil or parchment paper.
    Bake for 18-20 minutes, turning after 10 minutes and basting. Pork is done when it reaches an internal temperature of 145˚-150˚ F.
    Discard the remaining marinade.
  • Cook for about 7 minutes and flip the meat over. Baste with some of the reserved marinade.
    Continue cooking, and turning every 6-7 minutes, for about 18-22 minutes, or until the pork reaches an internal temperature of 145-150℉, basting each time you turn the pork.
  • Remove from the heat, place on a cutting board, and loosely tent with foil for 5 minutes to allow the juices to reabsorb.
  • Slice pork into medallions, sprinkle with sesame seeds and scallions, and serve.

Notes

Easy Meal Prep Idea:
  • Marinate both tenderloins and freeze them separately. Each tenderloin will serve 3-4 people.
  • Once ready to cook, defrost overnight in the refrigerator before cooking.
  • Cut the marinade recipe in half if you have just one pork tenderloin to marinate.

Nutrition

Serving: 1slice | Calories: 58kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 599mg | Potassium: 54mg | Fiber: 1g | Sugar: 5g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg