This was delicious! I used a pork loin instead of a tenderloin. The loin was about 4lbs. and I doubled the marinade recipe. I didn't add quite as much sesame oil. After it was baked(325 for 1 1/2hr.) I drained the marinade and reduced it by half and it became slightly thicker and slightly sweeter. I served it on the side so you could spoon it over your serving.

I cooked this exactly as is, and it was spectacular! Your house will smell wonderfl for hours. Also, when finished, I sliced it thin and served it over garlic smashed potatoes one day, and wild rice another. Incredible dish!

Fantastic recipe! We only had time to marinate it for about 5 hours and it was still wonderful. Lots of flavor, and not too salty.

Instead of using pork tenderloin, I used meaty chicken wings and they were great! I didnt have worcestershire sauce, so I used fish sauce instead and for the chili paste I used a Vietnamese garlic chili sauce. I also added more garlic and more green onion. After marinating it for 24 hours, I let the wings bake for about 1 hr or so until brown, crispy and succulent. I basted the wings during the cooking time. For those that think the sesame oil is overpowering dilute the sesame oil with a lighter tasting oil like canola or another vegetable oil. Update: I finally made the dish with pork tenderloin but I didnt have as much time to marinate it, so I threw everything in a blender and marinated for a couple of hours. I also grilled it on the BBQ it was tasty.

This was very flavorful and yummy! Did as another reviewer suggested and decreased the sesame oil to 1TBS. Also, used LEE KUM KEE Chili Garlic Sauce as I didn't have any plain on hand and it worked great. Marinated for 6-7 hours and it had plenty of flavor. Will make again. Thanks for the recipe.

This was super yummy. I marinated my tenderloin overnight, and I did have to cook it for 40 minutes rather than 30. It was so moist and tender. I served this with stir-fried broccoli, carrots, snow peas and mushrooms, and brown rice. I'll definitely make this again.

We let the tenderloin sit overnight and cooked it on the grill instead. I grilled up some broccoli to serve along side it and turned the extra marinade into a sauce that we drizzled over the pork and veggies. We added a few cashews on top to finish it off. Great taste and presentation. Wish I had taken a picture :)

D-lish the only thing i changed was I left out the worcheshire sauce-to cut down on salt-and added a little dry sherry. next will try on grilled short ribs.

UPDATED: I know what went wrong with the first time I made this meal. I used the wrong cut of meat. I didn't realize that pork loin and pork tender loin are two very different cuts. This time I followed the recipe to the letter and it was fantastic. Served with blanched Chinese broccoli and jasmine rice.

This recipe was incredibly good and deserves a solid five stars! The marinade is absolutely amazing and probably would be great on chicken and maybe salmon as well. It's definitely a keeper!

Very flavorful. I prepared this with a slight variation. I cut the tenderloin in half legnthwise making them smaller. After cooking, cut them legnthwise again, then cut across into little cubes. Stuck each one with toothpick and took as an appetiser to a party. Was a big hit.

Awesome flavor! I would recommend marinating this overnight for best results.

Ok, I was in a rush one evening to make something for my husband who had just gotten home from work and I tried this-It was a success-THANKS!

This tasted so yummy! I hate pork, but the marinade was so delicious. The green onions definitely added a lot of flavour to it! I pan-fried it instead of grilling and it still tasted wonderful.

Our family liked this a lot. I had to cheat a little because I was short on time. I sliced my tenderloin into 3/4" thick chops and marinated them for only about 2 hours, then pan-fried them quickly on each side, about 5 minutes total. That left them totally coated in marinade, and really tender!

I've made this twice now and it was delicious both times. Once I baked as directed and the second time I cooked the sliced tenderloin in a skillet. It is very tender and went great with rice.