The Pioneer Woman Tasty Kitchen
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Asian Pork Tenderloin

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

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Level: Easy

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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

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.

2 Comments

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getinmybelly on 10.11.2010

Looks so tasty! Thanks for sharing, can’t wait to try it with the cooler weather coming around!

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Allison at Novice Life on 10.11.2010

Yum! This sounds great! And I just got back from the butcher….I will have to try for this next week ;)

6 Reviews

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3bakers on 5.26.2013

Made this on the grill instead of the oven. Absolutely delicious. Husband raved about it.

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girlcancook on 3.8.2012

Amazing! My family loved it! I followed the recipe and it turned out perfect! I will definitely be making this again. I served it with baked potato and a green salad.

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stacyfiore on 3.6.2012

This was amazing. Such a good flavor to it and super easy. I let it marinade for about 24 hours and it was super flavorful and super moist. Served it with white rice and edamame. So good!

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Jennifer on 10.10.2011

I made this a few weeks ago and it was a big hit. I let it marinade overnight for about 24 hours. I didn’t make the sauce the same b/c I didn’t have flour and I used chili oil instead of sauce b/c I did not have it on hand. I also cooked some Lipton Chicken Fried Rice with the sauce and it was awesome!

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vanillapudding on 5.11.2011

Oh man! SO good! And I was in a hurry and didn’t let the marinade sit for the recommended time (it went about 4 hours instead of the suggested 6-8). Next time I bet it will be even better!

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