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Asian Pork Tenderloins

 Asian Pork Tenderloins
“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
8 ServingsPrep: 10 min. + marinating Grill: 25 min.


  • 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)


  • 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.
  • Prepare grill for indirect heat, using a drip pan. Drain and discard
  • marinade. Moisten a paper towel with cooking oil; using long-handled
  • tongs, lightly coat the grill rack.
  • Place pork over drip pan and grill, covered, over indirect medium-hot
  • heat for 20 to 30 minutes or until a thermometer reads 145°. Let
  • stand for 10 minutes before slicing. Serve immediately.
  • Or before grilling, cover and freeze for up to 3 months.
  • To use frozen pork tenderloins: Thaw in the refrigerator overnight.
  • Remove from the refrigerator 30 minutes before grilling. Cover and

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Asian Pork Tenderloins (continued)

Directions (continued)

  • grill according to directions. Yield: 8 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.