Asian Pork Tenderloin
I like cooking with pork 🐖. It’s lean and depending on the cut, it can be even leaner than skinless chicken breast or certain fish. One of the “leanest” cuts of this protein is tenderloin. Top loin roast and center loin chops come second and third.
I have many incredible recipes for this particular cut like El Diablo Pork Tenderloin, Stuffed Pork Tenderloin with Spinach Ham & Cheese, Pork Tenderloin Vitali, Maple Mustard Pork Tenderloin, Stuffed Pork Tenderloin with Apple, and Pork Tenderloin with Spicy Pineapple-Mango Sauce. Here’s another fabulous one to add to the list… Asian Pork Tenderloin!
With an amazing sauce, this recipe is a “WOW” 🤩! The meat is moist and tender plus with this incredibly flavorful sauce, it’s definitely one to make soon. There’s a beautiful combination of Asian ingredients such as red miso paste, mirin, sambal oelek, and nira chives giving a nice flare to the pork.
After removing the silver skin which is a connective tissue that won’t melt, generously season with salt 🧂 and pepper, cooking the pork tenderloin is pretty straightforward. After searing one side in the skillet, then flipping it, it might take anywhere from 16 to 20 minutes depending on the size of the meat. The best way to know is to check the internal temperature which should be 140ºF.
This recipe is all about the yummy sauce! The ingredients marry so well together but what really makes it deliciously interesting is adding my Apricot Jam. It gives just enough sweetness without compromising the flavor. Pork is my preferred protein but chicken 🐓 is another great choice!
Unless you shop frequently at your Asian supermarket, many are not too familiar with nira chives. Also known as garlic chives and Chinese leek, these flat, wide, long green leaves are stronger in taste than our regular chives. They have a mild flavor of garlic 🧄 and onion 🧅. Nira chives and “regular” chives are interchangeable but I strongly recommend to get the garlic chives for this Asian Pork Tenderloin recipe… the results are nicer!
You can enjoy this tasty Asian Pork Tenderloin in just 30 minutes 🕧! I like to serve it with steamed veggies and steamed rice that I sprinkle on some nori komi furikake, a rice seasoning sold in Asian markets. Elegant and delectable, this is a great meal to make for your family and friends…
Bon Appétit!🍽
Here are more delicious pork recipes for you to try… 😀
– Spicy Sausage Penne all’Arrabbiata
– Grand Curaçao Orange Glazed Ham
– Pork Vindaloo
– Canadian Smoky Pork Ribs
– Texas BBQ Slow Cooker Pulled Pork
– Pork Chops Diablo
– Stuffed Cabbage Rolls
and for even more pork 🐖 recipes, click on this link… Recipe Category • Pork
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Asian Pork Tenderloin
Hover to scale
Ingredients
TENDERLOIN
- 1 large pork tenderloin, silver skin removed
- 1 1/2 tsp. ground Himalayan pink salt, or to taste
- 1 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2 tbsp. canola oil tips & tricks
SAUCE
- 1/3 cup low-sodium chicken broth
- 1/3 cup apricot jam see Recipe
- 2 tbsp. honey tips & tricks
- 2 tbsp. miso paste
- 1 tbsp. mirin
- 1 tsp. sambal oelek
- 1/2 tsp. sesame oil tips & tricks
- 1 tbsp. ginger, minced
- 2 large cloves garlic, pressed
- 1 tbsp. nira chives, chopped
Directions
- Preheat oven to 375ºF and generously season pork with salt and pepper.
- In a large ovenproof skillet over high heat, add canola oil and when it starts shimmering, add the seasoned pork; sear on one side until browned.
- Flip it over and transfer to the preheated oven. Cook for 16 to 20 minutes depending on the size or until the internal temperature reaches 140ºF.
- Meanwhile, in a medium bowl, add chicken broth, apricot jam, honey, red miso paste, mirin, sambal oelek, and sesame oil. Whisk the ingredients until well incorporated and the sauce is smooth; set aside.
- When the meat is cooked, transfer to a cutting board, form a tent with a piece of foil and let it rest for 10 minutes.
- Return the skillet on the stove top and using tongs and a paper towel, remove oil leaving about 1 tablespoon of it.
- Add ginger and garlic. Set the heat on medium and sauté for only 1 minute scraping the bottom of the pan to dislodge any brown bits.
- Pour in the apricot sauce, stir to mix and bring the mixture to a simmer. Reduce the heat to low and cook until it thickens, about 5 to 6 minutes, stirring often.
- Add nira chives, stir and spoon the sauce over sliced pork tenderloin. Served with steamed rice and veggies.
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