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Asian Pork Tenderloin

 Asian Pork Tenderloin
I first made this appetizer on Christmas Eve a few years ago, and it has since become a tradition. Serve the pork slices alone or on small dinner rolls with hot mustard sauce, ketchup or horseradish. —Diana Beyer, Graham, Washington
8-10 ServingsPrep: 5 min. + marinating Bake: 20 min. + chilling


  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

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Asian Pork Tenderloin (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer