Community Pick
Asian Pork Tenderloin
photo by DeliciousAsItLooks
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1⁄3 cup soy sauce
- 1⁄4 cup sesame oil
- 1⁄3 cup packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 4 cloves garlic, crushed
- 1 tablespoon dry mustard
- 1 1⁄2 teaspoons pepper
- 1 1⁄2 - 2 lbs pork tenderloin
directions
- In a small bowl, add first 8 ingredients; whisk until blended.
- Place pork in a shallow dish; add marinade, turning pork to coat.
- Cover and refrigerate 8 hours.
- Remove pork from marinade, throw away marinade.
- Place pork in an foil lined roasting pan.
- Bake at 450 degrees for 25 minutes or until meat thermometer reads 160 degrees.
- Let pork stand 5 minutes before serving.
Reviews
-
Wow! Was this ever fantastic! I adapted this for Once a Month Cooking by putting the pork in a ziploc bag, adding the marinade and then tossing it into the freezer. The night before serving I took it out of the freezer and let it sit in the fridge all day. I baked it as directed and the meat was so tender and flavourful. Thanks for sharing this, we really enjoyed it!
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This was totally delicious. There's no way that this should be cooked to 160 F though. The FDA's new recommendation for pork final temperature is 145 F followed by a 3 minute wait time. I drained off and saved the marinade and cooked the pork to 140 F using sous vide. I then dried off the pork and seared in a 375 F skillet, about 2 minutes per side. I also used the marinade as a sauce by bringing it to a boil, adding the sous vide bag juices, and thickening it with 1 tablespoon of cornstarch slurried with 1 tablespoon of water. The sauce was the consistency of gravy. I garnished the sliced pork with scallions, diced red pepper, and chopped cilantro. Without the sauce this would have been much blander, hence 4 rather than 5 stars.
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Tweaks
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This is our favorite pork tenderloin recipe. It is very forgiving, I have substituted orange juice for lemon, splenda for part of the brown sugar, used garlic powder instead of fresh. The best way is just as written though. Right now I have a ziplock bag in my freezer with the marinade and pork, ready to thaw in the fridge overnight and roast the next day. Thanks!
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In a word? Yummy! Since I'm incapable of following any recipe as written, I "tinkered." Used molasses instead of brown sugar, as that's what I had. Added fresh cilantro stems, chopped and bruised w/ the flat of my knife. Also added fresh ginger. I used lime juice instead of lemon juice, added the zest too and 1/2 a jalapeno, seeded and diced. Super good.
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Delicious tenderloin recipe! I made the following substitutions: Doubled recipe, replaced mustard with Wasabi mustard, had no lemon juice, used sesame-tahini oil, marinaded on counter in bag with weights for about an hour, seared in Creuset, added Veg broth (about 1 inch) placed in 350 oven, strained and used juices (no need to defat as cuts are lean) with starch to make gravy. Served with green beans and Veg Dahl recipe.