Asian Pork Tenderloin

Prep Time
Cook Time
8h 25m
Ready In

Recipe: #1618

October 28, 2011

"Plan ahead the pork needs to marinade for 8-24 hours, make certain to line your pan with foil for easy clean up"

Original is 3-4 servings


  • Serving Size: 1 (121.1 g)
  • Calories 211.7
  • Total Fat - 12.3 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 6.2 mg
  • Sodium - 211 mg
  • Total Carbohydrate - 22.7 g
  • Dietary Fiber - 1.9 g
  • Sugars - 8.5 g
  • Protein - 4.2 g
  • Calcium - 113.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 7.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a bowl combine the soy sauce with sesame oil, vegetable oil, Worcestershire sauce, brown sugar, chile paste, black pepper and garlic; whisk until well combined, then mix in green onion.

Step 2

Transfer the marinade to a shallow dish; add in the pork then turn to coat in the marinade.

Step 3

Cover and refrigerate for 8-24 hours turning a few times during chilling (24 hours is better).

Step 4

Generously grease a baking pan or small roaster pan then line the pan with foil.

Step 5

Transfer the pork and the marinade to the pan.

Step 6

Preheat oven to 400 degrees F.

Step 7

Roast for about 25-30 minutes.

Step 8

Allow to stand for 10 minutes before slicing.


No special items needed.

3 Reviews


Wow! Was this tasty...the meat was so tender and packed full of spicy flavor...I served it with a linguine dish #37008 and an Asian sugar snap pea dish #14864 for an amazing meal...made for "WOTM" tag game...


review by:
(2 May 2022)


Pork is always a favorite at my house and this roast came out so tender and delicious that we ate it all up in one sitting, and it was just the two of us! Such a great meal. We had Asian Slaw with it. Yum!


review by:
(13 Feb 2013)


Absolutely wonderful. I have no suggestions for 'next time' as it turned out perfect. I marinaded for 48 hours as I had a change of dinner plans, and it was still delicious. I find I always have to cook longer than than a recipe suggests however that was not the case here; the meat went straight from the fridge to the oven, at first I thought it was overcooked but it wasn't, the 30 minutes was perfect.


review by:
(8 Nov 2011)

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