Asian Pork Tenderloin Recipe

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Most Helpful Positive Review

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.

—mingmay

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Most Helpful Critical Review

Apr 05, 2010

Flavour was good but the sauce all stuck to the bottom of my pan.

—beckylu19

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193 Ratings

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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!

—Suzy

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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!

—Melissajean

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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.

—LynnInHK

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Apr 01, 2010

Absolutely sensational. This is the best pork dish I have ever tried. I made it almost exactly as written, although I marinated it for 20 hours. Unlike some other writers, I think that the sesame oil and Asian chili sauce are absolutely essential. For the chili sauce, I used Guilin Chili Sauce by Lee Kum Lee, which you can buy at an Asian grocery. It's as authentic as the sauces that I used while living in China. I am puzzled, however, over the 25-30 minute cooking time for a 2lb. pork roast. After 30 minutes, the pork was only at 120 degrees. Even at the recommended 450, it took far longer to get it close to 160. I wanted it barely done, because I dislike well done pork; 50 minutes did the job. I covered the pork for the first 15-20 minutes and left it uncovered for the remainder of the time.; Next time, I'll add grated ginger, although it was delicious without it. Another nice addition is a sauce that in Japan is known simply as "Sauce." The closest that I have found here is Bull-Dog Vegetable and Fruit Sauce (semi-sweet), also available at Asian grocery stores. It's a good Worcestershire sauce substitute (I used some of this sauce in place of part of the Worcestershire).

—rharris

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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.

—Servant of Christ

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Oct 08, 2010

Excellent! My husband and I really enjoyed this. I enjoyed how easy it was. I didn't want to buy Chili Paste since I don't like spicy and wasn't sure how spicy it would be so I used some Chili Powder instead about 1 teaspoon. I also started late on marinating so it marinated for 6 hours and I used both tenderloins and marinated in a resealable bag. It was plenty of marinade. I did use the leftover marinade, heated it up on the stove and added about a 1/2 T cornstarch to thicken it. I noticed a few reviews mentioned how the marinade burned on the foiled pan, I don't know if you poured all the marinade onto the pork on the pan, I just took the pork out and put on a lined foiled pan sprayed with cooking spray. This worked out fine, the pork didn't stick and the cleanup was easy since I tossed the foil.

—Barb

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Nutrition

Calories
386 kcal
19%

Carbohydrates
15.7 g
5%

Cholesterol
98 mg
33%

Fat
19.8 g
30%

Fiber
0.7 g
3%

Protein
36.6 g
73%

Sodium
922 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Asian Pork Tenderloin

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 386
Calories from Fat: 178

% Daily Value *
Total Fat 19.8g 30 %
Saturated Fat 4.2g 21 %
Cholesterol 98mg 33 %
Sodium 922mg 37 %
** Potassium 732mg 21 %
Total Carbohydrates 15.7g 5 %
Dietary Fiber 0.7g 3 %
Protein 36.6g 73 %
Sugars 9.3g
** Vitamin A 2 %
** Vitamin C 7 %
** Calcium 5 %
** Iron 29 %
** Thiamin 127 %
** Niacin 133 %
** Vitamin B6 67 %
** Magnesium 19 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.