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Marinated Asian Pork Tenderloin

 Marinated Asian Pork Tenderloin
This quick-to-prepare entree bursts with flavor. Throw together the marinade before work, so it’s ready to cook at night. —April Lane, Greeneville, Tennessee
6 ServingsPrep: 10 min. + marinating Bake: 20 min.


  • 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.
Nutritional Facts: 3 ounces cooked pork equals 218 calories,

2 of 2

Marinated Asian Pork Tenderloin (continued)

Nutritional Facts: 8 g fat (2 g saturated fat), 63 mg cholesterol, 510 mg sodium, 12 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer