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!
Combine soy sauce (tamari for gluten-free), mirin, honey, dark soy sauce, minced garlic, and grated ginger in a bowl and mix well. Set aside.
Pat pork tenderloins dry with paper towels. Use a sharp knife to trim away any excess fat or silverskin membrane. Poke all over several times with a fork.
Place pork tenderloins and marinade into a zip-top bag, making sure meat is well coated.
Squeeze as much air out of the bag as possible and seal. Marinate in the fridge for at least 8 hours; overnight is best.
Preheat oven 400F/200C.
Place pork tenderloins on a rack in a foil-lined pan.
Roast tenderloins for 15 minutes. Prepare Sauce (instructions below) while tenderloins are roasting.
Flip meat over and roast another 15 minutes.
Meat is done when an instant-read thermometer inserted into the thickest part registers 145F/63C.
Tent foil over the pork and let rest for 10 minutes.
Slice into thick medallions. Serve immediately with sauce.
Combine 3 tablespoons water, 2 tablespoons mirin, 2 teaspooons soy suace, 2 teaspoons honey, 1 garlic clove (minced), 1 teaspoon dark soy sauce, and ½ teaspoon tapioca starch in a small saucepan or pot and heat over medium heat.
Stir well to combine and heat until mixture starts to bubble. Simmer for 1 minute and remove from heat.
Spoon sauce over pork tenderloin medallions or serve in a dish on the side.
Many pre-packaged pork tenderloins contain two, but read the label to be sure.
If only roasting one tenderloin, reduce marinade ingredients in the recipe by half.
One pork tenderloin will weigh approximately 1 lb. (454g).
Be sure to trim any silverskin membrane from the tenderloin as they will be tough to chew after the tenderloins are cooked.
Pork is done with an instant-read thermometer inserted into the thickest part registers 145F/63C. Do not overcook.
Use tamari for a gluten-free substitution for soy sauce and omit dark soy (unless you find a GF version).
Taste the sauce and adjust the seasonings as necessary.
Dark soy sauce is very strong in flavor and also adds color to whatever you add it to. Use it sparingly if adjusting the sauce to your taste.