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Asian Pork Tenderloins Recipe
Asian Pork Tenderloins Recipe photo by Taste of Home

Asian Pork Tenderloins Recipe

Publisher Photo
“These mouthwatering tenderloins are a summer favorite at our house and so easy to prepare. They’ll have family and guests alike asking for seconds…and thirds!” Joan Hallford – North Richland Hills, TX
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min. + standing
MAKES: 8 servings

Ingredients

  • 1/2 cup olive oil
  • 1/3 cup lime juice
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh gingerroot
  • 2 tablespoons soy sauce
  • 2 teaspoons Dijon mustard
  • Dash cayenne pepper
  • 4 pork tenderloins (3/4 pound each)

Nutritional Facts

5 ounces cooked pork equals 285 calories, 15 g fat (3 g saturated fat), 95 mg cholesterol, 237 mg sodium, 1 g carbohydrate, trace fiber, 34 g protein.

Directions

  1. For marinade, in a blender combine the first seven ingredients; cover and process until blended. Divide marinade between two large resealable plastic bags; add two tenderloins to each bag. Seal bags and turn to coat; refrigerate for at least 4 hours or overnight.
  2. Prepare grill for indirect heat, using a drip pan. Drain pork, discarding marinade in bags. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. Place pork over drip pan and grill, covered, over indirect medium heat for 20-30 minutes or until a thermometer reads 145°. Let stand for 10 minutes before slicing. Yield: 8 servings.
Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.
Originally published as Asian Pork Tenderloins in Simple & Delicious May/June 2009, p56

Nutritional Facts

5 ounces cooked pork equals 285 calories, 15 g fat (3 g saturated fat), 95 mg cholesterol, 237 mg sodium, 1 g carbohydrate, trace fiber, 34 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Asian Pork Tenderloins

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 4, 2011

Best pork I've ever had!

MY REVIEW
Reviewed Nov. 3, 2010

To end my review on a positive note,

I recommend this grilled pork loin recipe instead: http://www.tasteofhome.com/recipes/Grilled-Pork-Roast

It is terrific and I've made it many times.

MY REVIEW
Reviewed Nov. 3, 2010

I was not impressed with the flavor combination. My husband said this tasted like lemon dish detergent. I like to give positive reviews, but this one I can't (and I try to rate everything I try from this website). Sorry.

MY REVIEW
Reviewed Oct. 20, 2010

everybody i have served this to has enjoyed it.

MY REVIEW
Reviewed Jul. 11, 2010

We just made this and we loved it! Will definitely make this again!

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