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white platter filled with slices of Asian Pork Tenderloin. Bowl if rice and candles in the background

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.

  • Prep Time: 5 mins
  • Marinade + Rest time: 70 mins
  • Cook Time: 18 mins
  • Total Time: 1 hour 33 minutes
  • Yield: 4 to 6 servings 1x
  • Diet: Gluten Free



(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

  • 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


  1. In a medium mixing bowl, whisk together the soy sauce, lime juice, honey, olive oil, garlic, ginger, curry powder and ground pepper.
  2. 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

  1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high.
  2. Remove tenderloin from the bag, reserving the marinade and place on a rimmed baking sheet. Pour marinade in a medium saucepan.
  3. If using a gas grill, reduce heat on all burners to medium. Grill tenderloin, covered, for 10 minutes.
  4. 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.
  5. Let rest for 10 minutes before cutting and serving.

Cooking in the oven

  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Let rest for 10 minutes before cutting and serving.

Cooking in a sous vide

  1. 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).
  2. Set your sous vide cooker to 140 to 145 degrees.
  3. Once preheated, add sealed bag to the water and cook for 2 hours.
  4. 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.
  5. 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

  1. While the pork rests, in a small saucepan bring sauce to a boil, reduce heat and simmer for 5 minutes.
  2. Slice tenderloins into 1/2- inch thick pieces and place on a large serving platter or individual serving plates.
  3. 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.

  • Author: From "Fresh Tastes" by Lee Clayton Roper
  • Category: main dish, meats
  • Method: grilling, roasting, sous vide
  • Cuisine: Asian

Keywords: pork tenderloin, marinade, make ahead