Comments on: Asian Pork Tenderloin

By: Linda S.

Linda S. — Fri, 09 Mar 2012 18:44:43 +0000

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.

By: Becky in Texas

Becky in Texas — Mon, 05 Mar 2012 04:18:20 +0000

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!

By: Teresa

Teresa — Sun, 04 Mar 2012 00:42:10 +0000

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

By: Peggy Finke

Peggy Finke — Sun, 04 Mar 2012 00:35:54 +0000

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!

By: somebodysme

somebodysme — Sat, 03 Mar 2012 22:40:13 +0000

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!

By: kandy

kandy — Sat, 03 Mar 2012 11:21:54 +0000

I thought it looked like what I buy in the store that is labeled a loin roast too.
The tenderloins I buy are about 2.5″ in diameter and they come packaged in two long (about 10″) pieces. On a pork chop, it’s that little circle of really tender meat that is up by the bone and the loin is the bigger drier part of the pork chop? At least this is how they are in our local Publix. The tenderloin is a darker moister piece of the pork chop and the loin part is the whiter, dryer part. The tenderloin is so moist and flavorful that we just put season salt on it and throw it on the grill.
That’s about as butcher-ie as I know

By: Janet in MD

Janet in MD — Sat, 03 Mar 2012 03:23:41 +0000

I made this recipe for dinner tonight, and it’s definitely a keeper. It was absolutely delicious; flavorful, juicy and tender. I used the typical pork tenderloins we find in our supermarkets here – two small slender tenderloins to a package. I cooked them in the oven at 400 for about 35-40 minutes, turning them 2 or 3 times during cooking. I haven’t really done any cooking with Asian ingredients, other than soy sauce or teriyaki sauce and some fresh ginger root. So when I bought the sesame oil and the chili garlic sauce, I was a little apprehensive; especially of the strong smoky smell of the sesame oil. I used about half the amount of the chili garlic sauce called for in the recipe, and that was about right for my husband and me. Looking forward to leftovers tomorrow, and I will definitely be making this again! Thanks for a great recipe.

By: Meredith C.

Meredith C. — Fri, 02 Mar 2012 16:08:00 +0000

This recipe was incredible! Made it last night with 2 PORK TENDERLOINS, and it turned out moist inside with a nice crust on the outside. Foolproof. I have been looking for a good new marinade for pork tenderloins since I’m tired of the one I always use–well, I found it here! I will make this again and again. I might put less of the chili garlic sauce since it was pretty spicy. Thanks for this great recipe!

By: Georgia Pellegrini

Georgia Pellegrini — Thu, 01 Mar 2012 21:16:27 +0000

Hi Folks!

Tenderloins and loins really vary in size, depending on the size of the pig. The loins, also known as the backstraps, come from the back side of the pig on either side of the spine and are removed by cutting from the outside, while the tenderloins can be accessed from within the rib cage and are indeed smaller. (For a visual sense, feel free to check out my step-by-step butchering post of a very small pig called a “Javelina” here: http://georgiapellegrini.com/2010/10/27/blog/how-to-butcher-a-pig/)

It is hard to perceive scale in these photos because I used a macro lens, but this cut was the tenderloin, and was quite a bit smaller than a loin/backstrap would be on a domestic pig. If this were a wild pig, this would look more like the backstrap/loin, but it was domestic and it was indeed the tenderloin, already conveniently trussed for me by the grocery store. More importantly though, cooking time is what matters. And since every loin and tenderloin size will vary slightly and every oven is different, I always recommend using a digital meat thermometer to check internal temperature. This will be your best indicator of when the pork is done. For domestic pigs, you’ll want to get to a temperature of 145 degrees F, and with wild hogs you’ll need to get to a temperature of 160 degrees F. The marinade here in this recipe will insure things stay moist, which is why it’s such a great recipe.

Happy cooking!

By: Linda Runnels

Linda Runnels — Thu, 01 Mar 2012 14:59:18 +0000

Please clear up the pork loin vs. pork tenderloin issue. Baking a pork tenderloin for an hour would be way too long. We grill pork tenderloin all the time and only takes about 20-30 min. at the most. The recipe sounds delicious and would like to try it but rather use the correct cut. Thank you.