This Asian Pork Tenderloin is unlike so many of the recipes we use when we are dealing with a pork tenderloin marinade. This is made from scratch!
Most marinades are nothing more than a bottle of Italian dressing. That’s fine if you want to just go out and buy it instead of making it yourself.
But making them is just so easy and it does not take any time at all.
I mean you would rather impress your friends when they ask, “how did you get such good flavor on this?” I am sure that you would like to just puff your chest out a little and say, “yeah, I made that.”
Here is a simple and flavorful recipe to get you started.
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!
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Pork Tenderloin is a delicious cut of pork. Just a little effort enhances tenderloin
- 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
- 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.
Save the used marinade and heat it up bringing it to a boil and add 1 Tbsp of butter to it to make a sauce out of it to serve over the tenderloin.
This marinade is not only absolutely amazing but also versatile. Try it on other pork cuts and then venture to other meats. It would be great on chicken and maybe salmon as well.
Make a couple of these ahead of time and freeze. Prepare everything in a zip lock bag, put that bag inside another, and freeze until ready to thaw and use.
Make extra sauce so that you can serve with leftovers the next day.
Try this Asian Pork Tenderloin, you won’t be disappointed!
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