piglet writes:

Spicy Asian Pork Tenderloin


  • 1-2 Pork tenderloins or one smallish (2-3 lbs) pork loin roast.


  • Olive oil (or canola)
  • Soy sauce (light or low salt)
  • juice from one orange
  • grated zest from orange
  • Honey
  • rice wine vinegar
  • chopped garlic
  • fresh grated ginger
  • crushed dried red chilies
  • sesame oil (optional)
  • chili garlic sauce (optional)


  • 1 cup chicken stock
  • 1 tbsp corn starch


  1. Combine marinade ingredients in a shallow dish large enough to hold tenderloin(s). Add tenderloins and turn to coat in marinade. Marinate in the fridge for a minumum of 2 hours to overnight. Turn every once in a while to marinate evenly.
  2. I didn’t include amounts but you can make this as spicy or as sweet as you like. If you need amounts start with 1/4 cup olive oil and 1/4 soy sauce. Add in 1-2 tbsp honey, 1-2 chopped garlic cloves, 2 tsp chopped ginger, 1-2 tsp rice wine vinegar. Add remaining ingredients to taste.
  3. Preheat oven to 350 F. Remove tenderloins from marinade and reserve the marinade.
  4. Heat 1 Tbsp of oil a frying pan over medium-high heat.
  5. Brown tenderoins on all side and transfer to a baking dish.
  6. Cover and roast in oven until cooked - consult a meat thermometer or until juices run clear. About 30-40 minutes for tenderloins - longer for pork loin roast.
  7. Remove the pork to a cutting board and tent with foil.
  8. Strain the reserved marinade and bring to a boil in small saucepan. Let boil for at least 2 minutes to kill bacteria and thicken marinade.
  9. Add any drippings from the baking pan and the cutting board to the marinade. If you want to increase the amount of sauce, add up to 1 cup of chicken stock. If you want a thicker sauce, mix one Tbsp of cornstarch in 1 cup of cold water. Bring sauce to a boil and add cornstarch mixture to the sauce a bit at a time, stirring after each addition. Continue adding cornstarch mixture until reach the desired consistency.

Serve with either basmati rice or garlic mashed potatoes either of which you can make ahead of time and reheat in the microwave.

recipes/spicy_asian_pork_tenderloin.txt · Last modified: 2007/02/10 06:37 by Fresh Foodie
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