Asian Pork Tenderloin

Tweet about this on TwitterShare on Facebook10Pin on Pinterest101Share on StumbleUpon0Share on Google+0


Asian Pork Tenderloin



The other day my local grocery store was having a sale on pork tenderloin and I couldn’t pass it up.  I bought a big one and had the butcher cut it up for me.  Do you ever have the butcher freshly cut your meat?  I love when they do because they trim all the fat and cut it into whatever I need.  I bring it home and vacuum seal it into portions for the family.  This way I never miss out on a good sale and my meat never goes bad…a win, win situation! 

When I vacuum seal the tenderloin, I do it with the marinade.  Believe me, this makes the meat taste so good and saves a lot of time when it comes time to make dinner.  All you have to do is place the tenderloin in a vacuum seal bag, add the marinade, carefully seal it shut then toss it in the freezer. 

Whenever you’re ready to make dinner just thaw the meat and prepare however you like!  This time I sliced mine into half-inch pieces and cooked them on an electric indoor grill.  The meat cooks perfectly and the marinade gets all caramelized and delicious…enjoy!


Asian Pork Tenderloin
A tender pork tenderloin marinated in an Asian sauce that is grilled to perfection!
Write a review
  1. 2/3 C low salt soy sauce
  2. 1/4 C sesame oil
  3. 4 Tbsp. worcestershire sauce
  4. 1/2 C brown sugar
  5. 2 Tbsp. minced garlic
  6. 1 tsp. chili paste
  7. 2 pounds pork tenderloin
  1. Whisk the soy sauce, sesame oil, worcestershire sauce, brown sugar, garlic, and chile paste together.
  2. Place the tenderloin into a vacuum seal bag. Pour sauce over tenderloin, turning the meat a few times to coat. Seal the bag and freeze until ready to use.
  3. Thaw the marinated tenderloin.
  4. Cut into half-inch slices and grill until an internal temperature reaches 145 degrees.
  5. Remove from grill and allow to rest for a few minutes before serving.
  1. If you want to make this recipe without prior freezing, all you have to do is marinate the tenderloin for about 8 hours or even overnight.
Adapted from Allrecipes
Adapted from Allrecipes
Make Ahead Meals For Busy Moms
Tweet about this on TwitterShare on Facebook10Pin on Pinterest101Share on StumbleUpon0Share on Google+0


Leave a Reply

Your email address will not be published. Required fields are marked *