Marinated Asian Pork Tenderloin Recipe
Marinated Asian Pork Tenderloin Recipe photo by Taste of Home

Marinated Asian Pork Tenderloin Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. + marinating Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 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)

Nutritional Facts

3 ounces cooked pork equals 218 calories, 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.

Directions

  1. 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.
  2. 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.
Originally published as Asian Pork Tenderloin in Healthy Cooking August/September 2010, p45

Nutritional Facts

3 ounces cooked pork equals 218 calories, 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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Marinated Asian Pork Tenderloin

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 1, 2014

"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."

MY REVIEW
Reviewed Feb. 7, 2013

"This marinade is terrific. I used it with chicken thighs. Baked the thighs with the marinade which made an excellent sauce. Thank you April."

MY REVIEW
Reviewed Aug. 16, 2012

"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."

MY REVIEW
Reviewed Apr. 18, 2012

"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!"

MY REVIEW
Reviewed Mar. 12, 2012

"This is an economical dinner with great flavor! I love serving this recipe!"

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