This easy Asian Pork Tenderloin recipe is marinated in simple ingredients, and then grilled to perfection, making it ideal for any weeknight dinner
This is one of our regular go-to family dinners because it comes out perfect every time! The marinade and quick cooking method, on the grill, on the stovetop, or in the oven, keep this pork tenderloin moist and flavorful.
It’s great as a “make-ahead” dinner because you can marinate it and then cook it later. Pair it with a cool Asian Coleslaw, Grilled Vegetables, Oven Roasted Potatoes, white rice, roasted Brussels Sprouts, or Rice Pilaf and you’ve got dinner!
Ingredients Needed
MARINADE SAUCE INGREDIENTS:
- Hoison Sauce – this thick gorgeous sauce is sweet and salty, and a staple in Asian foods. We use hoisin sauce instead of brown sugar.
- Rice Vinegar – the acid in vinegar helps relax the fibers in meat
- Soy Sauce – substitute tamari for a gluten-free sauce, or use light soy sauce
- Dijon-style Mustard – any brand will work and we love the intense flavor it adds
- Fresh Ginger – or substitute ginger powder
- Fresh Garlic Cloves – or use garlic powder
- Chili Paste – add more or less to suit your individual taste, but we love the added punch this paste gives to the finished Asian sauce. Red pepper flakes make a good substitute.
OPTIONAL GARNISH:
- Toasted Sesame Seeds – if you don’t have the toasted version just toast them yourself in a dry pan over medium heat for about 2 minutes
- Scallion – (aka green onions) we like to use the white part and some of the green part, sliced on the bias, for a great pop of color
PORK:
- Pork Tenderloins – generally they are sold in packs of 2, so this marinade is enough for two 1.5-pound tenderloins (make sure you are using pork tenderloins, not a pork loin). Be sure to trim off the excess fat and, if needed, the silverskin
How to prepare Asian Pork Tenderloin
This simple recipe delivers big flavor in just a few easy steps thanks to the simple Asian pork tenderloin marinade.
- Make the Asian Marinade – whisk all of the marinade ingredients in a medium saucepan. Heat on medium-low, stirring occasionally, for 10 minutes. The sauce should thicken slightly and intensify in flavor. Remove the sauce from the heat, give it a good stir, and let marinade cool to room temperature.
- Reserve 4-5 Tablespoons to use for basting the pork while it’s grilling.
- Slice the scallion and set aside for garnish
- Make-Ahead Tip: You can make the sauce up to one week ahead of time and store it in the refrigerator until ready to use.
- Trim the Tenderloins – Most packages are sold with 2 tenderloins per package. Remove and rinse the tenderloins, then pat dry with paper towels.
- If needed, trim any excess fat and remove the tough silver skin.
- Marinate the Pork – Add to a shallow dish or a gallon-sized ziptop freezer bag
- Pour cooled marinade over the top of the pork and let it marinate for 30 minutes in the refrigerator.
- NOTE: If not cooking right away, seal tightly in an airtight container, and refrigerate for up to 2 days, or freeze for up to 3 months.
Cooking Pork Tenderloin
There are 3 ways to cook this amazingly easy pork. Our favorite is the grilling method because it imparts an extra bit of smoky flavor. Whichever cooking method you choose it is best to remove the marinated pork from the refrigerator 30 minutes before heating to ensure even cooking.
GRILLING and STOVE TOP GRILLING:
- Preheat the grill or grill pan to medium-high heat. If using a stovetop grill pan it is helpful to brush it with a small amount of sesame oil before cooking to prevent sticking.
- Remove from the pork marinade and place the tenderloins on the hot grill.
- Flip about every 7 minutes and baste with some of the reserved marinade each time you turn it.
- Pork is done when an instant-read thermometer, inserted into the center, reaches 145˚-150˚ F. This generally takes 18-22 minutes but cooking time can vary based on your grill. Tenderloin should be golden brown and seared but still slightly pink on the inside.
BAKING:
- Preheat the oven to 400˚F. Line a baking sheet with aluminum foil or parchment paper.
- Remove pork from the marinade and place on the prepared sheet pan.
- Bake in a preheated oven for about 20 minutes, turn the pork over at the ten-minute mark, and baste it every 5 minutes with reserved sauce.
- Pork is done when it reaches an internal temperature of 145˚-150˚ F.
For all methods:
- Remove pork from the heat at an internal temperature of 145˚-150˚ F on a meat thermometer and place on a cutting board. Cover loosely with foil and allow the pork to rest for 5 minutes to allow the juices to redistribute. Don’t skip the resting step because this will give you the juiciest results.
- Slice into pork medallions. Sprinkle sesame seeds and scallions over the sliced pork before serving.
Make Ahead
This dish is the ultimate make-ahead! Every part can be prepped in advance, making it an easy meal.
- Make the marinade up to one week ahead and store it in the refrigerator until ready to use.
- Marinate the pork for a minimum of 30 minutes, but up to 2 days, in advance.
- Each pork tenderloin will feed 3-4 people so if you have a smaller group then make one and freeze one for later.
Freezer Option
- Place pork in an airtight container, or zip-top freezer bag, and pour in marinade to coat. Freeze for up to 3 months. Allow to thaw in the refrigerator before cooking and then proceed as directed above.
Storing Leftovers
- Allow the cooked pork to cool
- Place in an airtight container for up to 3 days in the refrigerator or up to 2 months in the freezer
- Reheat in the oven, at 350˚F, covered with foil, for about 10 minutes.
Best Cooking Temperature for Pork
- Pork is a lean meat so to ensure you have juicy Asian pork tenderloin we recommend removing it from the grill or oven at 145˚-150˚Farenheit
- The very best way to check is to use an instant-read thermometer inserted into the thickest part of the pork.
- For a great visual guide check out this cooking guide from Pork.org
Love Pork? Try these pork favorites
- This Pork Loin with Garlic and Herbs is simple and flavorful!
- Juicy and authentic Carnitas are ideal on their own but great for tacos, burritos, and nachos.
- Grilled Chili Lime Pork Tenderloin has a tangy and citrusy flavor.
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Asian Pork Tenderloin
Ingredients
- 2 (1.5 pound) pork tenderloins trimmed of fat and silverskin
Marinade
- 4 ounces Hoison sauce
- 2 ounces rice vinegar
- 1 ounces soy sauce (low sodium recommended)
- 1 Tablespoons Dijon style mustard
- 1 teaspoons fresh ginger peeled and finely minced (or ½ teaspoon ground ginger)
- 1 teaspoon garlic minced (or ½ teaspoon garlic powder)
- ½ teaspoon chili paste (or red pepper flakes)
Garnish (optional)
- 1 Tablespoon toasted sesame seeds
- 1 scallion, sliced into rounds sliced on the bias, white and green part
Instructions
Marinade:
- Combine all of the ingredients for the marinade in a medium saucepan and heat on medium-low for about 10 minutes (do not boil) until the sauce begins to thicken a little.Remove from heat and cool to room temperature. Reserve 4 Tablespoons for basting the pork while its cooking.Make-ahead Tip: Prepare marinade, cool, and store it in the refrigerator for up to one week.
Marinating the Pork:
- Rinse, pat dry, trim the pork of excess fat, and remove the silver skin.Add the pork to a gallon-size freezer bag, or a shallow glass dish, and cover with the cooled marinade.Allow the pork to marinate for 30 minutes in the refrigerator.If not cooking right away, seal tightly, and refrigerate for up to 2 days, or freeze for up to 3 months. If frozen thaw before cooking.
Cooking / Grilling:
- Stovetop:Heat a grill pan to medium. Once the pan is hot add the marinated tenderloin.Grill:Heat the grill to medium-high and add the tenderloins. Bake:Preheat the oven to 400℉. Line a baking sheet with foil or parchment paper.Bake for 18-20 minutes, turning after 10 minutes and basting. Pork is done when it reaches an internal temperature of 145˚-150˚ F.Discard the remaining marinade.
- Cook for about 7 minutes and flip the meat over. Baste with some of the reserved marinade.Continue cooking, and turning every 6-7 minutes, for about 18-22 minutes, or until the pork reaches an internal temperature of 145-150℉, basting each time you turn the pork.
- Remove from the heat, place on a cutting board, and loosely tent with foil for 5 minutes to allow the juices to reabsorb.
- Slice pork into medallions, sprinkle with sesame seeds and scallions, and serve.
Notes
- Marinate both tenderloins and freeze them separately. Each tenderloin will serve 3-4 people.
- Once ready to cook, defrost overnight in the refrigerator before cooking.
- Cut the marinade recipe in half if you have just one pork tenderloin to marinate.
Lima Ekram
What a delicious recipe! I cant wait to try it. The flavor combination looks awesome!
Suja md
Outstanding recipe thanks so much! tasted so much good!
Shelby
This recipe makes the most tender and flavorful pork tenderloin. It’s the perfect protein to serve with any Asian meal!
justine
Perfect crisp on the outside and sauce was amazing.
Sara Welch
Enjoyed this for dinner last night and it was a savory success! Turned out tender, moist and delicious; easily, a new favorite recipe!
Cathleen
I am so excited to try this recipe!! Will be making it on repeat around here I know it. Thanks so much for sharing 🙂
Cyndy
Thanks – it’s a weekly dinner at my house!