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Asian Pork Tenderloin
SUBMITTED BY:
ONOLICIOUS10
PHOTO BY:
LynnInHK
"This is a simple and flavorful recipe. For best results, marinate the pork at least 8 hours (overnight is best) and flip it after 4 hours. It's great with rice and Asian veggies like bok choy! Enjoy!"
RECIPE RATING:
Read Reviews
(51)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
8 Hrs 45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/3 cup lite soy sauce
1/4 cup sesame oil
2 tablespoons Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 1/2 tablespoons Asian chile paste
1 1/2 teaspoons pepper
1 (2 pound) fat-trimmed pork tenderloin
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DIRECTIONS
Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
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REVIEWS
Reviewed on Feb. 21, 2006 by
Suzy
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Suzy
Feb. 21, 2006
Fantastic marinade. I used 1/4 soy sauce and also cooked it longer at lower temp to be more tender per other reviewers. Fresh chopped ginger puts this great marinate over the top! I bought some of those cheap ramen noodle packages and used the noodles in them stir fried with boy choy, mushrooms and celery tossed with some peanut oil, chicken broth, and a bit of the marinade sauce. Was SO GOOD!
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7 users found this review helpful
Fantastic marinade. I used 1/4 soy sauce and also cooked it longer at lower temp to be more...
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Reviewed on Nov. 25, 2006 by
mingmay
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mingmay
Nov. 25, 2006
It's delicious. I didn't change any ingredients. However, I highly recommend roasting it at 325F for 80-90mins. This will make it incredibly tender! It literally melted in my mouth. If you're concerned about too much salt, I would reduce the amount of chili paste and/or soy sauce. You MUST use light soy sauce, otherwise the regular soy sauce is too salty. Another way to modify the saltiness is to keep the salt content but increase the brown sugar content. At the end of roasting, the marinade was greatly reduced. You can put the marinade in a pan on the stovetop, whisk in some flour or corn starch, add hydrated mushrooms (I use shiitake but buttons or creminis would work too) to make a gravy. Absolutely delicious!!! Thank you for the wonderful recipe.
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6 users found this review helpful
It's delicious. I didn't change any ingredients. However, I highly recommend roasting it at...
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Reviewed on Mar. 27, 2006 by Servant of Christ
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Servant of Christ
Mar. 27, 2006
I halved the sesame oil and added some fresh ginger as well. I tried it with tenderloin at 350F for about 50min and it came out very juicy. I did a loin at 400 for 1hr30min and that worked well too. I doubled the chile paste and it still had a great balance between the sweet and spicy. I am thinking of trying out a squeeze or two of lime juice next time.
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6 users found this review helpful
I halved the sesame oil and added some fresh ginger as well. I tried it with tenderloin at...
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Reviewed on Apr. 18, 2006 by
PRINCESS ANTZ
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PRINCESS ANTZ
Apr. 18, 2006
Wow, this sure was good. My husband kept saying how much he was enjoying it as he was eating. I marinated the meat for about 12 hours and reduced the sesame oil to a tablespoon. Thanks for the great recipe!
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5 users found this review helpful
Wow, this sure was good. My husband kept saying how much he was enjoying it as he was eating....
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Reviewed on Mar. 11, 2006 by
Melissajean
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Melissajean
Mar. 11, 2006
Very tender and delicious. I added fresh ginger and cut down slightly on the sesame oil (as others suggested). I also did not have chili paste on hand so I used Asian chili sauce instead. Still quite spicy. The marinade smelled wonderful. I baked at 400 degrees instead of 450 and the marinade didn't burn in the pan at all. I will definitely make this again and again. Thank you!
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5 users found this review helpful
Very tender and delicious. I added fresh ginger and cut down slightly on the sesame oil (as...
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Reviewed on Aug. 29, 2005 by
Aspiring Chef Rita
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Aspiring Chef Rita
Aug. 29, 2005
Oh Boy, Oh Boy, Oh Boy!!! As another reviewer said "Onlicious" indeed. This is a 10!!! Didn't change a thing with the marinade and I won't in the future. Perfect!!! I used bonless pork chops and then broiled them. If you sprinkle the chops with paprika you will get that charred BBQ look and taste! The next time I will make rice with it and use that marinade as a sauce since we do like HOT. As another reviewer said - the chops do not get overly spicey - just simply delicious and moist!!
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5 users found this review helpful
Oh Boy, Oh Boy, Oh Boy!!! As another reviewer said "Onlicious" indeed. This is a 10!!! ...
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Reviewed on Mar. 1, 2006 by lsykes
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lsykes
Mar. 1, 2006
This was fantastic! Didn't change a thing. A definite re-do.
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4 users found this review helpful
This was fantastic! Didn't change a thing. A definite re-do.
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Reviewed on Feb. 25, 2006 by
WENDYG25
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WENDYG25
Feb. 25, 2006
Didn't care for this. Taste of the sesame oil is overpowering. Husband ate it but not sure if he liked it either. I had a bad feeling about this when I tasted the marinade before marinading. made me feel really icky and sick. Sorry
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4 users found this review helpful
Didn't care for this. Taste of the sesame oil is overpowering. Husband ate it but not sure if...
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Reviewed on Dec. 11, 2005 by
LynnInHK
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LynnInHK
Dec. 11, 2005
A recipe with great potentials. The flavors were great but I think next time I'll bake it at a very low temperature for at least 2 hours so the meat can be tender. At 450F for 30min, although the internal temp registered high enough, the meat was not soft enough.
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4 users found this review helpful
A recipe with great potentials. The flavors were great but I think next time I'll bake it at...
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Reviewed on May 9, 2005 by MISTYDAWNE
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MISTYDAWNE
May 9, 2005
ONOLICIOUS is right! Mahalo for the recipe...I followed it to the tee! I served it with sauted bok choy on the side. Mahalo again!
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4 users found this review helpful
ONOLICIOUS is right! Mahalo for the recipe...I followed it to the tee! I served it with...
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