Asian Pork Tenderloin

Prep Time
Cook Time
10h 35m
Ready In

"Loved the sauce, fairly easy a wonderful recipe you should try"

Original is 4 servings


  • Serving Size: 1 (303.4 g)
  • Calories 458.3
  • Total Fat - 25.6 g
  • Saturated Fat - 5 g
  • Cholesterol - 105.3 mg
  • Sodium - 1342.5 mg
  • Total Carbohydrate - 20.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 5.2 g
  • Protein - 40.2 g
  • Calcium - 50.8 mg
  • Iron - 3.1 mg
  • Vitamin C - 13.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

For the marinade, Put the ginger, shallots, and garlic into a blender, and puree. Transfer the mixture to a bowl, and add 2 tablespoons oil, oyster sauce, hoisin sauce, and tomato paste, chili sauce, stir really well.

Step 2

Put pork in a large dish and pour over half of the marinade, turning to coat. Cover the dish with plastic wrap, then place the pork in the refrigerator for 24 hours.

Step 3

Preheat the oven to 400 degrees F. Heat the 3 tablespoons oil vegetable oil in a large oven-proof skillet (medium heat). Remove the pork tenderloins from the marinade and sear on all sides in the hot pan until very browned. Baste the pork with the remaining marinade throughout the oven cooking process.

Step 4

Put the skillet into oven, and cook until the pork is cooked through, approximately 35-40 minutes. Allow the meat to rest for 15 minutes before serving.


No special items needed.

2 Reviews


I have to agree this is a wonderful recipe! The ingredients come together to make for both a great marinade as well as an awesome sauce. Easy,great sauce and the meat flavourful and juicy. I already have Tenderloins on my list - can't wait to make this for family and friends.


review by:
(12 Apr 2014)


mm i am so happy i tried this, it is a wonderful, flavourful pork tenderloin. The combinatin of flavours is perfect. I didn't put the marinade in a blender, just chopped it all up and marinated it overnight, made about half of the marinade, cus there was just the 2 of us and one small tenderloin, just enough. Mine only took 25 minutes in the oven and was perfect, i served the pan drippings (marinade) over the cut tenderloin, will sure be making this again!!


review by:
(13 May 2013)

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