Deliciously tender pork tenderloin is easier to make than you think! Flavor-infused in an Asian-inspired marinade, roasted to perfection, and served with a tasty sauce, this Asian pork tenderloin is perfect for a weeknight meal or as the centerpiece dish for a gathering!

A dark plate containing white rice, chopped green onions, medallions of cooked meat with brown sauce on top

I used to think pork tenderloin was simply a dry cut of meat.

Flavorless and dry compared to other cuts of pork.

And then I decided to give it chance and tried roasting it...and it was flavorless and dry.

I had roasted it too long and I didn't season it enough...so it confirmed my original impression.

Then, with years passing and more knowledge acquired and much more cooking experience under my belt, I decided to try again.

And thank goodness I did because I think I got it!

Tender roasted pork tenderloin, infused with Asian flavors and served with a delicious soy honey garlic sauce...it's an easy entree you're going to love!

The Pork

Much like beef tenderloin, pork tenderloin is a strip of meat that doesn't have much fat marbling, but is incredibly tender. The key, however, is to cook it properly because it is easy to make this tender piece of meat dry and tough and unpleasant to eat.

Note about purchasing the pork: Pork tenderloin is quite often sold in a pack of two. I learned this the hard way the first time I made it, thinking the two pieces was actually one and wondering why it literally split apart while it was roasting. Now I know!

This is not always the case, however, but just as a point of reference if it isn't obvious on the packaging, a single pork tenderloin will weigh approximately 1lb./454g. So if you purchase a pack and it says it is 2lbs., it most likely contains two pieces.

Preparation

Pat the pork tenderloin pieces dry with paper towels and then trim off any excess chunks of fat or the layer of silverskin membrane if it has not already been removed. It is worth the effort to remove the silverskin because it is tough to chew through, which doesn't make for a nice eating experience.

Next, take a fork and poke holes all over the tenderloin. Poking the holes will allow the marinade to soak more into the meat.

Raw pink meat being trimmed of white fat with a knife, poked with a fork, and mixed with a dark sauce in a bag

Speaking of the marinade, combine 2 tablespoons soy sauce, 1 tablespoon mirin (or cooking wine), 1 tablespoon honey, 2 teaspoons dark soy sauce, 2 cloves of garlic (minced or grated), and 1 teaspoon grated ginger in a bowl and mix well. Place the pork tenderloins and the marinade in a zippered storage bag, squeeze as much air out of the bag as possible before sealing, and let marinate in the fridge for at least 8 hours (overnight is best).

Roasting

Two long pieces of brown meat on a metal rack in a pan

On roasting day, all it takes is a 400F/200C oven and about 30 minutes of roasting time (with a meat flip halfway through) to get these pork tenderloins to perfection! I place the tenderloins on a rack in a pan so that the heat can circulate all around the meat, but if you don't have a rack, that's okay, too.

Brown meat being flipped over with black tongs, brown liquid cooking in a small round pan

While the pork is roasting, it is the perfect time to work on the tasty sauce which is simply 3 tablespoons water, 1 tablespoon mirin (or cooking wine), 2 teaspoons soy sauce, 2 teaspoons honey, 1 teaspoon dark soy sauce, 1 minced garlic clove, and ½ teaspoon tapioca starch for thickening (cornstach is okay). Combine all the ingredients in a small pot or saucepan and bring it to a simmer over medium heat. Adjust the flavoring as desired and voila...your tasty sauce is ready!

Serving the Pork Tenderloin

The pork is done when an instant-read thermometer inserted into the thickest part registers 145F/63C. It is important not to overcook the tenderloin as doing so will most definitely make it dry to eat. As with most meats, it's good to let them rest for about 10 minutes to let the juices absorb back into the meat, during which time the internal temperature will continue to climb slightly.

A dark round plate containing several thick slices of cooked meat, topped with chopped green onions

I slice the tenderloins at a slight angle into (roughly) ½" thick medallions. You can drizzle the sauce over the meat before serving or have the sauce on the side.

A spoon drizzling brown sauce over chunks of meat next to white rice

What Do You Serve With It?

This Asian pork tenderloin goes well with plain white rice, but even more perfect is my Savory Ginger Garlic Coconut Rice. If you're looking for vegetables, some simple leafy stir-fried Asian greens is always a good choice, or you could make a salad and drizzle some Orange Honey Mustard Dressing. For a more refreshing side dish to the pork, Fresh and Simple Apple Coleslaw, Pickled Daikon and Carrots or Cold and Spicy Cucumber Bites are always nice options.

Close-up of a piece of meat covered in brown sauce on a fork

Aside from the time spent allowing the pork tenderloins to marinate, this recipe is quick to prepare and cook and is perfect for serving for dinner any night of the week. And if you were like me years ago and thought roast pork tenderloins are dry and flavorless by definition, this recipe is going to pleasantly change your mind!

~ Lisa.