This Oven Roasted Asian Glazed Roast Pork Tenderloin is incredibly good. Pork tenderloin is my favorite “other white meat”. It’s very lean, and can be ready to eat in less than 30 minutes. The marinade is very easy to make, and makes a nice glaze for the tenderloin. You can taste the fresh ginger and garlic, and it’s perfectly paired with rice– and stir-fried Bok Choy (or any vegetable).
On a whim, I bought a pork tenderloin and some Bok Choy at my local Trader Joe’s, with no idea on how I’d prepare either of them. Then it hit me– Asian… yeah, that’s the ticket!
What? No tutorial pictorial on how to make this? Yes, that’s right! I wanted to make a fast dinner, and I didn’t take my camera into the kitchen. This recipe was so quick and easy, that I think y’all can do this yourself very easily. I have faith in you.
I just whipped together a marinade with soy sauce, brown sugar, fresh ginger, fresh garlic, and some sesame oil (in 10 minutes). I made 30 minute marinade in the fridge. With the oven preheated to 400 degrees I used an oven-proof skillet (you can use a foil-lined roasting pan, too). Then I roasted the pork tenderloin, glazing it halfway through and dinner was ready!
The rice cooker was cooking away, and I fired up my wok. I stir fried/steamed the bok choy with a little garlic and ginger. Our kitchen smelled so good, and we were famished! Let’s eat!
TASTING NOTES: For such a simple meal, it was restaurant quality delicious. The flavor of the marinade, and sauce had all of the Asian flavors that I really like. We really liked the flavor of the Bok Choy, and thought it paired well with this pork tenderloin. I’ll definitely make that again, only this time I’ll be sure to photograph how I made it.This is worthy of an encore.
Asian Glazed Roast Pork Tenderloin
Ingredients
- 6 tablespoons soy sauce divided
- 6 tablespoons light brown sugar divided
- 2 tablespoons peeled and minced fresh ginger divided; I used my microplane for this
- 5 teaspoons Asian sesame oil divided
- 5 garlic cloves finely minced; divided
- 1/2 teaspoon crushed hot red pepper flakes divided
- 1 pork tenderloin trimmed of excess fat and any thin silver skin
- 2 scallion green onion, white and green parts, thinly sliced for garnish
Instructions
- Preheat the oven to 400°F.
- Line a small roasting pan (or use a 9X13-inch baking dish with foil and lightly oil the foil. This is important because the glaze has a high sugar content and will scorch during roasting.
- Note: Instead of using a roasting pan, lined with foil, I used a non-stick oven-proof skillet. This made for very easy cleanup.
- Meanwhile, combine 4 tablespoons soy sauce, 4 tablespoons brown sugar, 1 tablespoon ginger, 3 teaspoons sesame oil, 3 minced garlic cloves, and 1/4 teaspoon red pepper in a self-sealing plastic bag and mix to dissolve the sugar.
- Add the pork tenderloin and close the bag. Toss the meat in the bag to coat it with the marinade. Marinade for at least 30 minutes or up to 3 hours.
- Remove the pork tenderloins from the marinade and place in the roasting pan.
- Drizzle about half of the marinade over the pork. Discard the remaining marinade. Roast for 15 minutes.
- Baste the pork with the marinade in the roasting pan.
- Continue roasting until an instant-read thermometer reads 150-155, about 25 minutes more. (The marinade will eventually thicken and scorch, but the foil will protect the pan, so don’t worry. (Because I used an oven-proof non-stick skillet, I wasn’t the least bit worried.
- Transfer the pork to a cutting board and let stand for 5 minutes.
- While the pork is resting, bring the remaining 2 tablespoon soy sauce, 2 tablespoons brown sugar, 1 tablespoon ginger, 1 teaspoon sesame oil, 2 minced garlic cloves and 1/4 teaspoon red pepper to a boil over high heat in a small saucepan.
- Cut the roast pork crosswise on a slight diagonal into thin slices and arrange the overlapping slices on a platter.
- Drizzle the hot marinade over the pork, sprinkle with the scallion, and serve immediately.
Notes
Nutrition
Pork and Asian flavors go so well together so well. Your meal must have been terrific.
Reminds me of how I was obsessed with anything made with roast pork in Chinese restaurants when I was a kid. Yum!