Asian Pork Tenderloin

Asian Pork Tenderloin

169 Reviews 12 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    8 h 45 m
Recipe by  ONOLICIOUS10

“This is a simple and flavorful recipe. For best results, marinate the pork at least 8 hours (overnight is best) and flip it after 4 hours. It's great with rice and Asian veggies like bok choy! Enjoy!”

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Adjust Servings

Original recipe yields 4 servings



  1. Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
  2. Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
  3. Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.

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Reviews (169)

Rate This Recipe


It's delicious. I didn't change any ingredients. However, I highly recommend roasting it at 325F for 80-90mins. This will make it incredibly tender! It literally melted in my mouth. If you're concerned about too much salt, I would reduce the amount of chili paste and/or soy sauce. You MUST use light soy sauce, otherwise the regular soy sauce is too salty. Another way to modify the saltiness is to keep the salt content but increase the brown sugar content. At the end of roasting, the marinade was greatly reduced. You can put the marinade in a pan on the stovetop, whisk in some flour or corn starch, add hydrated mushrooms (I use shiitake but buttons or creminis would work too) to make a gravy. Absolutely delicious!!! Thank you for the wonderful recipe.



Fantastic marinade. I used 1/4 soy sauce and also cooked it longer at lower temp to be more tender per other reviewers. Fresh chopped ginger puts this great marinate over the top! I bought some of those cheap ramen noodle packages and used the noodles in them stir fried with boy choy, mushrooms and celery tossed with some peanut oil, chicken broth, and a bit of the marinade sauce. Was SO GOOD!



Very tender and delicious. I added fresh ginger and cut down slightly on the sesame oil (as others suggested). I also did not have chili paste on hand so I used Asian chili sauce instead. Still quite spicy. The marinade smelled wonderful. I baked at 400 degrees instead of 450 and the marinade didn't burn in the pan at all. I will definitely make this again and again. Thank you!

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Amount Per Serving (4 total)

  • Calories
  • 386 cal
  • 19%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 15.7 g
  • 5%
  • Protein
  • 36.6 g
  • 73%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 922 mg
  • 37%

Based on a 2,000 calorie diet



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Grilled Pork Tenderloin


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