- 1 cup soy sauce
- 1/2 cup packed brown sugar
- 2 tablespoons red wine vinegar
- 2 teaspoons red food coloring, optional
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 pork tenderloins (about 1 pound each)
- Sesame seeds, toasted
- In a bowl, combine the first eight ingredients; mix well. Remove 1/2 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 20-27 minutes or until a thermometer reads 145°, brushing with reserved marinade often.
- Sprinkle with sesame seeds. Cool for 30 minutes. Refrigerate for 2 hours or overnight. Cut into thin slices. Yield: 8-10 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Asian Pork Tenderloin
"This would make a great holiday or "special occasion" dish. It's easy, but impressive looking and has great flavor. I used a larger pork tenderloin rather than 3 smaller tenderloins. I covered mine with foil and cooked it for about 45 minutes."
"I made this as part of a backstage buffet for performers at a concert. I made 4 tenderloins and not a scrap was left. I just sliced in thinly. Bread and crackers were available, but I noticed most people just took a slice on its own. It got rave reviews."