The Pioneer Woman Tasty Kitchen
Avatar of georgiapellegrini

Asian Pork Tenderloin

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

 
I finally made a pork tenderloin that I like! My problem in the past has been that it can be dry and lacking flavor. This Asian Pork Tenderloin recipe from TK member mags7461 (which she adapted from All Recipes) is flavorful and juicy all at once.

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

You will need: pork tenderloin, soy sauce, sesame oil, Worcestershire sauce, minced garlic, brown sugar, onion powder, freshly cracked black pepper, chili garlic sauce, cornstarch, chicken broth and green onions.

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

To start, you’ll take a large gallon-sized Ziploc bag and pour in the soy sauce …

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

The Worcestershire sauce …

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

The chili garlic sauce …

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

The brown sugar …

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

The onion powder …

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

The black pepper …

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

The minced garlic …

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

And the sesame oil.

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

This will be your marinade!

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

You’ll seal the bag and shake up the contents.

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

Then you’ll add your pork tenderloin.

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

Shake it around to coat it nicely. Then put it in the refrigerator to marinate for 6 hours or so. It will help if you turn it every so often so that all sides soak evenly.

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

When you’re ready to cook it, line a sheet tray with foil and add the loin and some of the juice. I would recommend holding back some of the juice in order to make the sauce, since you may not end up with enough pan juice after it cooks.

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

To make the sauce, heat up the chicken broth in a small saucepan.

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

Add any pan drippings and leftover marinade.

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

And whisk in a bit of cornstarch to help thicken it.

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

Let it bubble and simmer, and whisk it along the way.

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

Remove the pork from the oven and let it rest for 15 minutes or so, covered, to let the juices retreat back into the meat.

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

Slice it into juicy pieces …

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

Then lay it out on a platter and drizzle the sauce over it.

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

Chop up some green onions as a garnish. This really adds a nice flavor.

 
 
 
Tasty Kitchen Blog: Asian Pork Tenderloin. Guest post by Georgia Pellegrini, recipe submitted by TK member Mags of The Other Side of Fifty.

The dish looks as lovely as it tastes. And it will be a real dinner crowd pleaser. I now have a renewed interest in domestic pork loin! Of course, this would also work wonderfully with wild hog loin. Thanks so much to mags7461 for the recipe! Check out her great blog, The Other Side of Fifty, for more inspiration!

 
 

Printable Recipe

Asian Pork Tenderloin

See post on mags7461’s site!
4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This marinated and baked Asian pork tenderloin is from my “lick your plate clean” series. And I’m serious, you WILL literally lick your plate clean.

Ingredients

  • 2-½ pounds Whole Pork Tenderloin
  • ⅓ cups Reduced Sodium Soy Sauce
  • ¼ cups Sesame Oil
  • 2 Tablespoons Worcestershire Sauce
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Light Brown Sugar
  • ½ teaspoons Onion Powder
  • 1 teaspoon Freshly Cracked Black Pepper
  • 2 Tablespoons Chili Garlic Sauce (found In The Asian Ethnic Foods Aisle At Your Grocery Store. If You're Not Into Foods With A Little Bit Of "kick" Cut Back On This Ingredient To 1 TBSP.
  • 1 Tablespoon Cornstarch
  • 1 cup Reduced Sodium Chicken Broth, At Room Temperature
  • 2 whole Green Onions (green Parts Only) Diced, For Garnish

Preparation Instructions

Rinse and pat dry the pork loin.

In a gallon baggie, combine the soy sauce, sesame oil, Worcestershire sauce, garlic, brown sugar, onion powder, pepper and chili garlic sauce. Seal, squeeze and shake the baggie to combine the ingredients well. Place pork loin in baggie, squeeze out air, seal baggie and refrigerate for 6-8 hours.

Preheat oven to 400ºF. Line a 9×11 baking dish with nonstick foil or use regular foil and spray with cooking spray.

Using tongs, transfer the pork loin to the prepared baking dish. Pour the marinade over the pork loin. Bake for 1 hour, turning pork loin every 20 minutes, or until internal temperature reaches 145-150ºF. Remove loin to serving plate, cover with foil, and let rest for 15-20 minutes while you finish the sauce.

Empty the pan drippings into a small sauce pan and heat over medium heat. Combine the cornstarch with room temperature chicken broth and whisk until smooth. Add the broth to the boiling pan drippings and cook for a minute or two. Remove from heat.

Slice pork loin and place on serving platter. Drizzle sauce over all before serving and place any extra sauce in an extra dish on the side. Garnish with sliced green onions if desired.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

27 Comments

Comments are closed for this recipe.

Linda S. on 3.9.2012

I hate to break Georgia’s bubble but this is a loin not a tenderloin. If it were a tenderloin she would include instructions for taking off the silver skin and the final cooked product would not look like pork chops.

Becky in Texas on 3.4.2012

Made this for dinner last night. My grocer only stocks tenderloins packaged in 2 count. I’m not one for hot spices, so I replaced the garlic chili sauce with Heinz chili sauce — like ketchup with a kick. I ended up marinading the tenderloins for 1.5 days instead of overnight. The meat was definitely infused by the time I put it in the oven. I only turned it once, and baked it for just under 1 hour. The pork was so tender, and the sauce was delicious! Served it over egg noodles. This recipe was SO easy — can’t wait to make it for the grandkids! Thanks Georgia!

Teresa on 3.3.2012

We just finished this for dinner, and everyone agrees I can make it again. It was every bit as good as it looks.

Peggy Finke on 3.3.2012

This was awesome! I used a 1 lb pork tenderloin (just 2 of us). Didn’t have the garlic chili sauce so I used Asian red chili paste that I had and added garlic flakes. I also didn’t make the additional sauce, just poured leftover drippings over the meat. It was so tender and tasty! Will definitely make again!

Avatar of somebodysme

somebodysme on 3.3.2012

If you look at the recipe link to All Recipes it calls for a tenderloin but only says to cook it for 25 to 30 minutes on 450. This recipe needs to be corrected because a pork loin and a pork tenderloin aren’t the same thing. A tenderloin is much skinnier and would take half the time called for in this recipe. Someone please correct this recipe!