Asian Pork Tenderloins Recipe

4 6 7
Asian Pork Tenderloins Recipe
Asian Pork Tenderloins Recipe photo by Taste of Home
Publisher Photo

Asian Pork Tenderloins Recipe

Read Reviews
4 6 7
Publisher Photo
“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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min. + standing

Ingredients

  • 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)

Directions

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. Drain pork, discarding marinade in bags. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill pork, covered, over indirect medium heat for 20-30 minutes or until a thermometer reads 145°. Let stand 10 minutes before slicing.
Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.
Yield: 8 servings.
Originally published as Asian Pork Tenderloins in Simple & Delicious May/June 2009, p56

Nutritional Facts

5 ounce-weight: 285 calories, 15g fat (3g saturated fat), 95mg cholesterol, 237mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 34g protein.

  • 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)
  1. 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.
  2. Prepare grill for indirect heat. Drain pork, discarding marinade in bags. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. Grill pork, covered, over indirect medium heat for 20-30 minutes or until a thermometer reads 145°. Let stand 10 minutes before slicing.
    Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.
    Yield: 8 servings.
Originally published as Asian Pork Tenderloins in Simple & Delicious May/June 2009, p56

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Reviews forAsian Pork Tenderloins

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elitchfield User ID: 4776662 123491
Reviewed Nov. 4, 2011

"Best pork I've ever had!"

MY REVIEW
LauraManning User ID: 968398 180637
Reviewed Nov. 3, 2010

"To end my review on a positive note,

I recommend this grilled pork loin recipe instead: https://www.tasteofhome.com/recipes/Grilled-pork-Roast
It is terrific and I've made it many times."

MY REVIEW
LauraManning User ID: 968398 114087
Reviewed Nov. 3, 2010

"I was not impressed with the flavor combination. My husband said this tasted like lemon dish detergent. I like to give positive reviews, but this one I can't (and I try to rate everything I try from this website). Sorry."

MY REVIEW
pat226 User ID: 304319 168195
Reviewed Oct. 20, 2010

"everybody i have served this to has enjoyed it."

MY REVIEW
doitl8tr User ID: 24980 98423
Reviewed Jul. 11, 2010

"We just made this and we loved it! Will definitely make this again!"

MY REVIEW
LauraLeeSparks User ID: 52303 180636
Reviewed Jun. 27, 2009

"My husband and I really enjoyed this recipe. I cooked them inthe noven because I don't grill and my husband is laid up with a broken leg. Really got upset when I couldn't find my magazine.So I went online and got it. Thanks."

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