Asian Pork Tenderloin
Total TimePrep: 5 min. + marinating Bake: 20 min. + chilling
- 1 cup soy sauce
- 1/2 cup packed brown sugar
- 2 tablespoons red wine vinegar
- 2 teaspoons red food coloring, optional
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 pork tenderloins (about 1 pound each)
- Sesame seeds, toasted
- In a bowl, combine the first eight ingredients; mix well. Remove 1/2 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 20-27 minutes or until a thermometer reads 145°, brushing with reserved marinade often.
- Sprinkle with sesame seeds. Cool for 30 minutes. Refrigerate for 2 hours or overnight. Cut into thin slices.
Nov 5, 2014
This would make a great holiday or "special occasion" dish. It's easy, but impressive looking and has great flavor. I used a larger pork tenderloin rather than 3 smaller tenderloins. I covered mine with foil and cooked it for about 45 minutes.
Mar 11, 2010
I made this as part of a backstage buffet for performers at a concert. I made 4 tenderloins and not a scrap was left. I just sliced in thinly. Bread and crackers were available, but I noticed most people just took a slice on its own. It got rave reviews.
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