- 1/3 cup packed brown sugar
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons sesame oil
- 2 tablespoons Worcestershire sauce
- 4 garlic cloves, minced
- 1 tablespoon ground mustard
- 1 teaspoon pepper
- 2 pork tenderloins (3/4 pound each)
- In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 450° for 20-25 minutes or until a meat thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing. Yield: 6 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Marinated Asian Pork Tenderloin
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"This is delicious, I've made it a few times now, it crisps up and caramelizes nice on a rack in the oven on a cookie sheet. I had to make it with regular sodium soy sauce tonight and found it was a little saltier than usual but not overly so. I highly recommend.. the other commenters are correct that it takes longer than 20 minutes to cook if your tenderloin isn't skinny. I got an uneven package of 2 tonight and the skinny one was done in 22 minutes, the more regular sized one took 35."
"This marinade is terrific. I used it with chicken thighs. Baked the thighs with the marinade which made an excellent sauce. Thank you April."
"Awesome marinade! I love the sesame oil. I did not, however, put the ground mustard in....wasn't sure how that would taste. I also cooked mine for 40 minutes as some of the other reviewers mentioned."
"Very good flavor...marinated overnight. I used a half pork loin and and cut it in half length wise to be about 1 pound each. It also took me a lot longer to get it completely cooked...but well worth it!"
"This is an economical dinner with great flavor! I love serving this recipe!"