I remember one evening when the week had felt too long and I wanted something simple but special on the table, I pulled a trimmed pork tenderloin from the fridge and turned familiar pantry staples into an Asian Pork Tenderloin that made everyone slow down and talk through dinner, the kitchen smelling of ginger and garlic as the roast rested while I set the table.
Why You’ll Love It
This recipe is forgiving and fast, a great weeknight winner when you want a restaurant-style glaze without fussy technique, it works for small families or for when friends drop by, and the flavors are bright enough to feel celebratory while staying easy for a first-time cook.
Serves 4
Prep Time: 20 minutes |
Cook Time: 25 minutes |
Total Time: 45 minutes
Ingredients
- 1.5 lb pork tenderloin trimmed (about 680 g)
- 1/4 cup low sodium soy sauce (60 ml)
- 2 tbsp honey (30 ml)
- 1 tbsp rice vinegar (15 ml)
- 1 tbsp toasted sesame oil (15 ml)
- 2 garlic cloves minced
- 1 tsp fresh grated ginger
- 1 tsp brown sugar
- 1 tbsp neutral oil for searing (vegetable or canola)
- 1 tsp cornstarch mixed with 1 tbsp water for thickening (optional)
- 2 scallions thinly sliced for garnish
- 1 tsp toasted sesame seeds for garnish
- Salt and black pepper to taste
Instructions
- Pat the pork dry and season lightly with salt and pepper, set aside while you make the sauce.
- In a bowl whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger and brown sugar until smooth.
- Reserve 3 tablespoons of the sauce in a small bowl for glazing and optional thickening, pour the rest over the pork in a shallow dish or zip bag and marinate for at least 20 minutes or up to overnight in the fridge.
- Preheat the oven to 400 F 200 C, heat a large ovenproof skillet over medium high heat and add the neutral oil.
- Remove pork from marinade and sear on all sides until a golden crust forms about 2 to 3 minutes per side.
- Transfer the skillet to the oven and roast until an instant read thermometer reads 145 F 63 C about 12 to 18 minutes depending on thickness.
- While the pork rests for 5 to 10 minutes, warm the reserved sauce in a small pan, stir in the cornstarch slurry if you want a thicker glaze and simmer until glossy and slightly thickened.
- Slice the pork into medallions, brush with the warm glaze, sprinkle with sliced scallions and sesame seeds and serve.
Tips & Tricks
- Use an instant read thermometer to avoid overcooking, 145 F 63 C is the safe target for pork tenderloin.
- Let the meat rest before slicing so the juices redistribute and the slices stay moist.
- If you only have dry ginger, use half the amount as it is more concentrated.
- Searing first locks in flavor and creates a nicer glaze surface after roasting.
- If your glaze thickens too much, whisk in a teaspoon of warm water to loosen it.
Serving Ideas
- Serve with steamed jasmine rice and quick pickled cucumbers for a simple weeknight meal.
- Pair with a simple Asian slaw and rice noodles for a dinner party platter.
- Thinly slice and serve over a bed of baby greens for a warm salad.
- Make sandwiches with sliced pork, sriracha mayo and crisp lettuce on a soft roll for lunches.
Frequently Asked Questions
Can I use pork loin instead of pork tenderloin
Yes you can, pork loin is leaner and larger so adjust cooking time and watch the internal temperature to avoid drying out.
How long can I marinate the pork safely
Marinate in the fridge for 20 minutes up to 24 hours, beyond that the texture can change and the meat may become mushy from acid.
Is there a good vegetarian alternative to this glaze
The glaze works well on firm tofu or seared seitan, simply increase cooking time to develop color and adjust salt to taste.
Can I make the glaze ahead and freeze it
Yes the glaze freezes well for up to 3 months, thaw in the fridge and reheat gently before glazing the pork
Asian Pork Tenderloin
This recipe is forgiving and fast, a great weeknight winner when you want a restaurant-style glaze without fussy technique, it works for small families or for when friends drop by, and the flavors are bright enough to feel celebratory while staying easy for a first-time cook.
Ingredients
- 1.5 lb pork tenderloin trimmed (about 680 g)
- 1/4 cup low sodium soy sauce (60 ml)
- 2 tbsp honey (30 ml)
- 1 tbsp rice vinegar (15 ml)
- 1 tbsp toasted sesame oil (15 ml)
- 2 garlic cloves minced
- 1 tsp fresh grated ginger
- 1 tsp brown sugar
- 1 tbsp neutral oil for searing (vegetable or canola)
- 1 tsp cornstarch mixed with 1 tbsp water for thickening (optional)
- 2 scallions thinly sliced for garnish
- 1 tsp toasted sesame seeds for garnish
- Salt and black pepper to taste
Instructions
- Pat the pork dry and season lightly with salt and pepper, set aside while you make the sauce.
- In a bowl whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger and brown sugar until smooth.
- Reserve 3 tablespoons of the sauce in a small bowl for glazing and optional thickening, pour the rest over the pork in a shallow dish or zip bag and marinate for at least 20 minutes or up to overnight in the fridge.
- Preheat the oven to 400 F 200 C, heat a large ovenproof skillet over medium high heat and add the neutral oil.
- Remove pork from marinade and sear on all sides until a golden crust forms about 2 to 3 minutes per side.
- Transfer the skillet to the oven and roast until an instant read thermometer reads 145 F 63 C about 12 to 18 minutes depending on thickness.
- While the pork rests for 5 to 10 minutes, warm the reserved sauce in a small pan, stir in the cornstarch slurry if you want a thicker glaze and simmer until glossy and slightly thickened.
- Slice the pork into medallions, brush with the warm glaze, sprinkle with sliced scallions and sesame seeds and serve.
Conclusion
This Asian Pork Tenderloin is a gentle, reliable dish you can turn to when you want big flavor with small effort, it teaches a few kitchen basics like marinating, searing and resting while forgiving little mistakes, so give it a try with simple sides and then make it your own by tweaking the sweet, salty and spicy elements to suit your family.
