Easy to prepare, Asian Pork Tenderloin is a favorite among my friends and family. The Asian-inspired marinade (which does double duty as a serving sauce) is full of bold, well balanced flavors – honey, lime, soy, garlic and ginger. Plus, there’s a unique ingredient that adds an extra kick – curry powder! Whether grilled, roasted or cooked in a sous vide, this tasty pork tenderloin comes out perfectly tender and juicy, every time.
I love pork tenderloin. It’s easy to cook, and is extremely flexible, lending itself to a variety of preparations. This tender cut of meat is flavorful enough to stand on its own, yet mild enough to pair well with lots of different marinades and sauces. And, when prepared correctly, it’s super tender and juicy.
After marinating the tenderloin for anywhere from 1 to 12 hours, you have a choice of three different cooking methods – grilled, roasted, or sous vide. As always, I provide independently tested, detailed directions for all three approaches in the recipe below.
Grilling gives the tenderloin a nice crusty exterior, which is why I recommend at least searing the meat in both the oven and sous vide directions. If you don’t have a grill, no worries – you can sear the meat in a grill pan or cast iron (or other heavy) skillet, too. No matter which technique you choose, they all produce a tender and juicy piece of meat that’s bursting with flavor!
Note that pork tenderloin is a narrow and long cut of meat (usually around 1 to 2 inches in width). So, the key to keeping it moist and tender is not overcooking it. In fact, I highly recommend cooking it to a maximum temperature of 150 degrees, no more.
The bold, well balanced marinade in this Asian Pork Tenderloin is a particular favorite of mine. The combination of honey, lime, soy, oil, garlic and ginger creates a slightly sweet and tangy sauce that is then kicked up a notch with the addition of curry powder. And, it’s designed to do double duty as the serving sauce, saving both time and energy.
This flavorful pork recipe comes from the fabulous cook and hostess, Constance Cain. Whenever anyone is invited to the Cain home for dinner, they move heaven and earth to be there. The setting is always lovely, the mix of people interesting and the food delicious. This pork doesn’t disappoint; I have served it several times to rave reviews — and the recipe testers for my cookbook “Fresh Tastes” loved it too.
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Cooking with fresh ginger
Are you intimidated by cooking with fresh ginger? Not sure how to buy it, prepare it or store it? Then watch my short video “All About Ginger”!
More delicious pork recipes
Asian Pork Tenderloin
Tender and juicy, Asian Pork Tenderloin is a family favorite. The Asian-inspired marinade (which does double duty as a serving sauce) is full of bold, well balanced flavors. Whether grilled, roasted or cooked in a sous vide, this easy to prepare pork tenderloin comes out perfectly tender and juicy, every time.
Note that the pork needs to marinate for at least 1 hour.
- Yield: 4 to 6 servings 1x
- Category: main dish, meats
- Method: grilling, roasting, sous vide
- Cuisine: Asian
- Diet: Gluten Free
- 1/3 cup low-sodium soy sauce
- 1/4 cup (2 large limes) fresh lime juice
- 1/4 cup honey
- 2 tablespoons olive oil
- 3 to 4 garlic cloves, minced
- 1 tablespoon chopped fresh ginger
- 1 tablespoon curry powder
- 1/2 teaspoon ground black pepper
- 1 (1/2 to 1 3/4 pounds) pork tenderloin, silver membrane removed
- Sliced green onion (white, light green and some dark green parts, for garnish
- In a medium mixing bowl, whisk together the soy sauce, lime juice, honey, olive oil, garlic, ginger, curry powder and ground pepper.
- Combine soy sauce mixture and pork in a large zip top bag and marinate in the refrigerator for at least 1 hour and up to 12 hours.
Cooking on the grill
- Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high.
- Remove tenderloin from the bag, reserving the marinade and place on a rimmed baking sheet. Pour marinade in a medium saucepan.
- If using a gas grill, reduce heat on all burners to medium. Grill tenderloin, covered, for 10 minutes.
- Turn over and continue cooking, covered, for another 5 to 10 minutes or until a meat thermometer inserted into thickest portion registers 145 to 150 degrees.
- Let rest for 10 minutes before cutting and serving.
Cooking in the oven
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Sear the outside of tenderloin on a grill (or in an oiled grill pan or cast iron skillet) over high heat to mark; it usually takes about 5 minutes.
- Place tenderloin on prepared baking sheet and roast for around 10 to 15 minutes or until a meat thermometer inserted into thickest portion registers 145 to 150 degrees.
- Let rest for 10 minutes before cutting and serving.
Cooking in a sous vide
- Remove pork from marinade. Place in a sealable bag, or in a zip top baggie and seal. If using zip top baggie, remove all the air from the bag (follow directions for your sous vide machine).
- Set your sous vide cooker to 140 to 145 degrees.
- Once preheated, add sealed bag to the water and cook for 2 hours.
- Around 10 to 15 minutes before you plan to take the pork out of the water bath, preheat a grill to high. Alternatively, just a few minutes before taking out of the water bath, preheat a grill pan or cast iron skillet.
- Remove pork from bag. Oil grill grate/pan/skillet. Grill pork on all sides, just until golden brown and nicely marked.
Finishing the sauce and serving
- While the pork rests, in a small saucepan bring sauce to a boil, reduce heat and simmer for 5 minutes.
- Slice tenderloins into 1/2- inch thick pieces and place on a large serving platter or individual serving plates.
- Spoon sauce over the top and sprinkle with green onion. Can also pass sauce on the side.
Gluten free: Substitute gluten-free tamari sauce for soy sauce.
Keywords: pork tenderloin, marinade, make ahead
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