20 Flavorful Asian Pork Tenderloin Recipes Spicy and Sweet

Zesty, succulent, and bursting with flavors that dance on your palate, Asian pork tenderloin is the star of the dinner table tonight! Whether you’re craving something spicy to warm you up or a sweet glaze that’s irresistibly sticky, we’ve got you covered. Dive into our roundup of 20 mouthwatering recipes that promise to turn your ordinary meal into an extraordinary feast. Ready to spice up your cooking game? Let’s get started!

Honey Garlic Glazed Pork Tenderloin

Wandering through the kitchen on a quiet evening, the thought of preparing something both comforting and elegant led me to a dish that balances sweetness with a savory depth, perfect for reflecting on the day’s gentle close.

Ingredients

• 1.5 lbs pork tenderloin, trimmed
• 3 tbsp raw honey
• 4 cloves garlic, minced
• 2 tbsp soy sauce, reduced-sodium
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1 tbsp extra virgin olive oil
• 1/2 cup chicken stock, low-sodium
• 1 tbsp unsalted butter
• 1 tsp cornstarch
• 1 tbsp water

Instructions

1. Preheat the oven to 375°F (190°C) to ensure even cooking of the pork tenderloin.
2. In a small bowl, whisk together the raw honey, minced garlic, soy sauce, apple cider vinegar, smoked paprika, and ground black pepper to create the glaze.
3. Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Season the pork tenderloin lightly with salt, then sear in the skillet on all sides until golden brown, approximately 2 minutes per side.
5. Pour the glaze over the pork, turning to coat evenly, then transfer the skillet to the preheated oven.
6. Roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C), basting the pork with the glaze halfway through.
7. Remove the skillet from the oven and transfer the pork to a cutting board to rest for 5 minutes.
8. Meanwhile, place the skillet back on the stove over medium heat, add the chicken stock, and scrape up any browned bits.
9. Whisk in the unsalted butter until melted, then create a slurry by mixing the cornstarch with water and stir it into the skillet to thicken the sauce.
10. Slice the pork tenderloin into 1/2-inch thick pieces and drizzle with the thickened sauce before serving.

Silky slices of pork, glistening with a honey garlic glaze, offer a tender bite that melts away, leaving behind a smoky sweetness. Serve atop a bed of roasted root vegetables or alongside a crisp apple slaw for a contrast in textures that elevates the dish.

Soy Ginger Marinated Pork Tenderloin

Amidst the quiet hum of the kitchen, the Soy Ginger Marinated Pork Tenderloin emerges as a dish that whispers of comfort and sophistication, a testament to the beauty of simple ingredients transformed by time and care.

Ingredients

• 1 1/2 lbs pork tenderloin, trimmed
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1/2 tsp crushed red pepper flakes
• 1 tbsp clarified butter
• 1/4 cup green onions, thinly sliced

Instructions

1. In a medium bowl, whisk together soy sauce, honey, ginger, garlic, sesame oil, and red pepper flakes until fully combined.
2. Place the pork tenderloin in a large resealable bag and pour the marinade over it, ensuring the meat is fully coated. Seal the bag and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat the oven to 375°F (190°C) and heat clarified butter in a large oven-proof skillet over medium-high heat.
4. Remove the pork from the marinade, letting excess drip off, and sear in the skillet for 2-3 minutes per side until a golden crust forms.
5. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
6. Let the pork rest for 5 minutes before slicing against the grain into 1/2-inch thick pieces.
7. Garnish with sliced green onions before serving.

Silky slices of pork, imbued with the deep, umami-rich marinade, offer a tender bite with a hint of spice. Serve atop a bed of jasmine rice or alongside roasted vegetables for a meal that balances elegance with earthy flavors.

Spicy Korean Gochujang Pork Tenderloin

Falling into the rhythm of a quiet kitchen morning, the thought of preparing something both comforting and invigorating lingers. This dish, with its harmonious blend of heat and sweetness, seems to whisper of shared tables and laughter.

Ingredients

• 1.5 lbs pork tenderloin, trimmed and patted dry
• 3 tbsp gochujang (Korean fermented red chili paste)
• 2 tbsp mirin (sweet rice wine)
• 1 tbsp soy sauce, preferably tamari
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 1 tbsp sesame oil
• 1 tbsp clarified butter
• 1/4 cup scallions, thinly sliced for garnish
• 1 tsp sesame seeds, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking of the pork tenderloin.
2. In a medium bowl, whisk together the gochujang, mirin, soy sauce, honey, minced garlic, and grated ginger until smooth. This marinade will coat the pork evenly, infusing it with deep flavors.
3. Heat the sesame oil and clarified butter in a large oven-proof skillet over medium-high heat until the butter is frothy but not browned, about 2 minutes.
4. Add the pork tenderloin to the skillet, searing on all sides until a golden-brown crust forms, approximately 3 minutes per side. Tip: Avoid moving the pork too soon to ensure a proper sear.
5. Brush the pork generously with the prepared gochujang marinade, reserving a small amount for later use.
6. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Tip: Use a meat thermometer for accuracy.
7. Remove the pork from the oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender result.
8. While the pork rests, gently warm the remaining marinade in a small saucepan over low heat for 2 minutes, stirring constantly to prevent burning.
9. Slice the pork into 1/2-inch thick medallions, drizzle with the warmed marinade, and garnish with scallions and sesame seeds.

Each slice reveals a perfect gradient from the caramelized exterior to the succulent, pink center, a testament to the balance of flavors and techniques. Serve alongside a crisp, chilled cucumber salad to contrast the richness, or atop a steaming bowl of jasmine rice for a more comforting meal.

Thai Basil Pork Tenderloin Stir-Fry

Kindly imagine the warmth of a summer evening, the air fragrant with the promise of a meal that’s both vibrant and comforting. This dish, with its harmonious blend of spicy, sweet, and savory, is a testament to the beauty of Thai cuisine, adapted for the home cook seeking a touch of adventure.

Ingredients

• 1 lb pork tenderloin, thinly sliced against the grain
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 2 Thai chilies, finely sliced
• 1 cup fresh Thai basil leaves
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 cup chicken stock
• 1 tbsp vegetable oil

Instructions

1. Heat a large wok over medium-high heat until a drop of water sizzles upon contact.
2. Add vegetable oil and clarified butter, swirling to coat the wok evenly.
3. Introduce the minced garlic and Thai chilies, stir-frying for 30 seconds until fragrant but not browned.
4. Add the thinly sliced pork tenderloin, spreading the pieces in a single layer. Allow to sear undisturbed for 1 minute to develop a golden crust.
5. Stir-fry the pork for an additional 2 minutes, until just cooked through.
6. Pour in the chicken stock, followed by fish sauce, oyster sauce, and sugar. Stir to combine, scraping any fond from the bottom of the wok.
7. Reduce the heat to medium and simmer for 2 minutes, allowing the sauce to thicken slightly.
8. Turn off the heat and fold in the Thai basil leaves, letting the residual heat wilt them gently.
9. Transfer to a serving dish immediately to prevent overcooking.

Silky strands of pork, imbued with the depth of fish sauce and the brightness of basil, offer a texture that’s tender yet resilient. Serve this stir-fry over a mound of jasmine rice, or for a low-carb option, spiralized zucchini noodles make a refreshing base.

Chinese Five-Spice Pork Tenderloin

Beneath the quiet hum of the kitchen, the Chinese Five-Spice Pork Tenderloin emerges as a dish that whispers of warmth and complexity, a testament to the beauty of slow cooking and the depth of flavor that patience can unveil.

Ingredients

• 1.5 lbs pork tenderloin, trimmed
• 2 tbsp Chinese five-spice powder
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 2 tbsp grapeseed oil
• 1/2 cup low-sodium chicken stock
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated

Instructions

1. Preheat the oven to 375°F (190°C) and position the rack in the center.
2. In a small bowl, combine the Chinese five-spice powder, granulated sugar, and kosher salt. Rub this mixture evenly over the surface of the pork tenderloin.
3. Heat grapeseed oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the pork tenderloin on all sides until a golden-brown crust forms, about 2 minutes per side.
4. Reduce the heat to medium and add the minced garlic and grated ginger to the skillet, sautéing for 30 seconds until fragrant.
5. Pour in the chicken stock, soy sauce, and honey, stirring to combine. Bring the mixture to a simmer.
6. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) on an instant-read thermometer.
7. Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender result.

Every slice of this pork tenderloin reveals a succulent interior, perfectly balanced by the aromatic blend of five-spice and the subtle sweetness of honey. Serve it atop a bed of jasmine rice or alongside roasted vegetables for a meal that feels both indulgent and intimately comforting.

Vietnamese Lemongrass Pork Tenderloin

Vietnamese Lemongrass Pork Tenderloin is a dish that whispers of distant markets and the gentle hum of a kitchen alive with preparation. It’s a melody of flavors, where each ingredient plays its part in harmony, creating something truly memorable.

Ingredients

• 1.5 lbs pork tenderloin, trimmed
• 3 stalks lemongrass, finely minced
• 3 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 1 tbsp honey
• 1 tsp ground black pepper
• 2 tbsp grapeseed oil
• 1/4 cup water

Instructions

1. In a large bowl, combine the minced lemongrass, garlic, fish sauce, sugar, honey, and black pepper to create the marinade.
2. Add the pork tenderloin to the bowl, ensuring it is fully coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your oven to 375°F (190°C) and heat grapeseed oil in an oven-safe skillet over medium-high heat.
4. Remove the pork from the marinade, reserving the excess. Sear the tenderloin on all sides until a golden-brown crust forms, about 2 minutes per side.
5. Pour the reserved marinade and water into the skillet, then transfer to the preheated oven. Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
6. Let the pork rest for 10 minutes before slicing against the grain to serve.

Unassuming in its presentation, this dish surprises with layers of flavor—sweet, savory, and a hint of spice. The pork, tender and juicy, pairs beautifully with a side of steamed jasmine rice or a crisp, green salad for contrast.

Japanese Miso Glazed Pork Tenderloin

There’s something deeply comforting about the way the rich, umami flavors of miso meld with the succulent tenderness of pork, a dish that feels like a quiet celebration of simplicity and depth.

Ingredients

• 1.5 lbs pork tenderloin, trimmed
• 1/4 cup white miso paste
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp granulated sugar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tbsp neutral oil (such as grapeseed)
• 1/2 cup water
• 1 tsp cornstarch, dissolved in 1 tbsp water

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the white miso paste, mirin, sake, sugar, grated ginger, and minced garlic until smooth.
3. Pat the pork tenderloin dry with paper towels, then brush it evenly with the miso glaze, reserving half for later.
4. Heat the neutral oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear the pork tenderloin on all sides until golden brown, about 2 minutes per side.
6. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
7. While the pork roasts, combine the reserved miso glaze with 1/2 cup water in a small saucepan over medium heat.
8. Bring to a simmer, then stir in the cornstarch slurry and cook until the sauce thickens, about 1 minute.
9. Remove the pork from the oven and let it rest for 5 minutes before slicing.
10. Serve the sliced pork drizzled with the thickened miso sauce.

Only the caramelized edges of the pork give way to its juicy interior, a perfect contrast to the glossy, savory-sweet miso glaze. Consider serving it atop a bed of steamed jasmine rice or alongside a crisp, refreshing cucumber salad for a complete meal.

Sweet and Sour Pork Tenderloin

Clouds drift lazily across the sky as I ponder the simple pleasures of cooking, the way flavors meld and transform under heat. Today, let’s explore a dish that balances the tangy with the sweet, a harmony that dances on the palate.

Ingredients

• 1 lb pork tenderloin, trimmed and cut into 1-inch cubes
• 1/4 cup cornstarch
• 1/2 cup granulated sugar
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1/2 cup pineapple juice
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 green bell pepper, seeded and cut into 1-inch pieces
• 1/2 cup fresh pineapple chunks
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, toss the pork cubes with cornstarch until evenly coated, shaking off excess.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add pork in a single layer, working in batches if necessary, and sear until golden brown on all sides, about 3 minutes per side. Remove and set aside.
3. In the same skillet, add garlic and ginger, sautéing until fragrant, about 30 seconds. Tip: To prevent burning, lower the heat if the garlic starts to brown too quickly.
4. Add bell peppers and pineapple chunks, stirring occasionally, until peppers are slightly softened, about 2 minutes.
5. Whisk together sugar, rice vinegar, soy sauce, and pineapple juice in a small bowl. Pour into the skillet, bringing to a simmer. Cook until the sauce thickens slightly, about 3 minutes.
6. Return the pork to the skillet, tossing to coat evenly in the sauce. Simmer for an additional 2 minutes to ensure the pork is heated through. Tip: For a glossier sauce, a final drizzle of sesame oil can be added off the heat.
7. Serve immediately over steamed jasmine rice. Tip: Garnish with thinly sliced green onions for a pop of color and freshness.

Each bite offers a tender chew from the pork, a crisp contrast from the vegetables, and a sauce that clings lovingly, neither too thick nor too thin. Consider serving it in a hollowed-out pineapple for an unforgettable presentation that whispers of tropical evenings.

Sesame Crusted Pork Tenderloin

Perhaps there’s no better way to welcome the evening than with the rich, nutty aroma of sesame seeds toasting, a prelude to the sesame crusted pork tenderloin that’s about to grace your table. This dish, with its golden crust and tender interior, is a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• 1 pork tenderloin (about 1.5 lbs)
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the Dijon mustard and honey until smooth. This will act as the glue for the sesame seeds.
3. Pat the pork tenderloin dry with paper towels to ensure the mustard-honey mixture adheres well. Season all over with kosher salt and freshly ground black pepper.
4. Brush the pork tenderloin evenly with the mustard-honey mixture, covering all sides.
5. Combine the white and black sesame seeds on a plate. Roll the pork tenderloin in the sesame seeds, pressing gently to coat all sides evenly.
6. Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until the sesame seeds are golden brown, about 2 minutes per side.
7. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
8. Remove from the oven and let rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.

Finally, the sesame crusted pork tenderloin is ready to serve, its crust offering a delightful crunch against the succulent meat within. Pair it with a light, citrusy salad to cut through the richness, or slice it thinly for an elegant presentation atop a bed of roasted vegetables.

Teriyaki Pork Tenderloin Skewers

Sometimes, the simplest dishes carry the most profound flavors, especially when they’re crafted with care and a touch of personal history. Teriyaki pork tenderloin skewers are one such dish, where the sweetness of the sauce meets the succulence of the pork in a dance of textures and tastes.

Ingredients

• 1.5 lbs pork tenderloin, trimmed and cut into 1-inch cubes
• 1/2 cup soy sauce, preferably tamari for its depth
• 1/4 cup mirin
• 1/4 cup sake
• 2 tbsp granulated sugar
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp neutral oil (such as grapeseed)
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. In a medium saucepan over low heat, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Stir gently until the sugar dissolves, about 3 minutes. Remove from heat and let cool to room temperature.
2. Place pork cubes in a large resealable bag. Pour half of the teriyaki sauce over the pork, reserving the remainder. Seal the bag and marinate in the refrigerator for at least 1 hour, turning occasionally.
3. Preheat grill to medium-high heat (400°F). Thread marinated pork onto skewers, leaving small gaps between pieces for even cooking.
4. Brush grill grates with neutral oil to prevent sticking. Grill skewers for 3-4 minutes per side, basting with reserved sauce during the last minute of cooking.
5. Transfer skewers to a serving platter. Sprinkle with sesame seeds and green onions before serving.

Delightfully tender with a caramelized glaze, these skewers offer a perfect balance of savory and sweet. Serve them atop a bed of steamed jasmine rice or alongside a crisp cucumber salad for a refreshing contrast.

Filipino Adobo Pork Tenderloin

Musing over the quiet hum of the kitchen, I find myself drawn to the comforting embrace of Filipino Adobo Pork Tenderloin, a dish that whispers stories of home and heritage with every tender bite.

Ingredients

• 1.5 lbs pork tenderloin, trimmed and cut into 1-inch medallions
• 1/2 cup soy sauce, preferably artisanal and aged
• 1/2 cup apple cider vinegar, unfiltered
• 6 cloves garlic, finely minced
• 2 bay leaves, fresh if possible
• 1 tsp whole black peppercorns, freshly cracked
• 1 tbsp coconut sugar
• 1 cup water, filtered
• 2 tbsp extra virgin olive oil

Instructions

1. In a large bowl, combine the pork medallions, soy sauce, apple cider vinegar, minced garlic, bay leaves, and cracked black peppercorns. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor penetration.
2. Heat the extra virgin olive oil in a heavy-bottomed skillet over medium-high heat until shimmering but not smoking. Remove the pork from the marinade, reserving the liquid, and sear the medallions for 2-3 minutes per side until a golden crust forms.
3. Pour the reserved marinade and 1 cup of filtered water into the skillet, stirring gently to deglaze the pan. Sprinkle the coconut sugar over the pork, then reduce the heat to low, cover, and simmer for 25 minutes, or until the pork is fork-tender.
4. Uncover the skillet and increase the heat to medium, allowing the sauce to reduce and thicken for an additional 5-7 minutes, stirring occasionally to prevent sticking.
5. Remove the bay leaves before serving. For an extra layer of flavor, let the dish rest for 5 minutes off the heat to allow the flavors to meld beautifully.

Caramelized edges give way to succulent, vinegar-kissed pork that melts at the touch of a fork. Serve it over a mound of jasmine rice, garnished with thinly sliced scallions, for a meal that feels like a warm embrace.

Malaysian Curry Pork Tenderloin

On a quiet evening, when the air carries the faintest hint of autumn’s approach, there’s something deeply comforting about the aromatic embrace of Malaysian Curry Pork Tenderloin. This dish, with its rich layers of flavor and tender, succulent meat, invites a moment of pause, a chance to savor the simple pleasures of cooking and eating.

Ingredients

• 1.5 lbs pork tenderloin, trimmed and cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 cup coconut milk, full-fat
• 2 tbsp Malaysian curry powder
• 1 tbsp tamarind paste
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 inch fresh ginger, grated
• 1 red chili, thinly sliced
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 cup chicken stock
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup cilantro leaves, for garnish

Instructions

1. In a large skillet, heat the clarified butter over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, minced garlic, grated ginger, and sliced chili to the skillet. Sauté until the onion is translucent and fragrant, approximately 5 minutes.
3. Sprinkle the Malaysian curry powder, ground turmeric, ground coriander, and ground cumin over the onion mixture. Stir constantly for 1 minute to toast the spices, releasing their aromas.
4. Increase the heat to medium-high and add the pork cubes to the skillet. Sear the pork on all sides until lightly browned, about 3 minutes per side.
5. Pour in the coconut milk, chicken stock, tamarind paste, fish sauce, and brown sugar. Stir well to combine all ingredients.
6. Reduce the heat to low, cover the skillet, and simmer the curry for 25 minutes, or until the pork is tender and cooked through.
7. Uncover the skillet and simmer for an additional 5 minutes to slightly thicken the sauce.
8. Garnish with fresh cilantro leaves before serving.

Malaysian Curry Pork Tenderloin emerges from the pot with a velvety sauce that clings to each piece of pork, offering a perfect balance of heat, sweetness, and tang. Serve it over a bed of steamed jasmine rice or with warm, flaky roti to soak up every last drop of the fragrant curry.

Indonesian Satay Pork Tenderloin

On a quiet evening, the aroma of Indonesian Satay Pork Tenderloin fills the air, a dish that marries the simplicity of grilled meat with the complexity of spices, offering a moment of culinary escape.

Ingredients

• 1.5 lbs pork tenderloin, trimmed and cut into 1-inch cubes
• 1/2 cup coconut milk, full-fat
• 2 tbsp tamarind paste
• 1 tbsp palm sugar, finely grated
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 cup soy sauce
• 1 tbsp clarified butter
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together coconut milk, tamarind paste, palm sugar, garlic, coriander, turmeric, and soy sauce until the sugar dissolves completely.
2. Add pork cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat grill to medium-high heat (375°F). Thread marinated pork onto soaked bamboo skewers, leaving a small space between each cube for even cooking.
4. Brush grill grates with clarified butter to prevent sticking. Place skewers on the grill, cooking for 3-4 minutes per side, or until the pork develops a charred exterior and reaches an internal temperature of 145°F.
5. Let the skewers rest for 5 minutes before serving to allow juices to redistribute.

The satay emerges with a tender, juicy interior and a slightly charred, caramelized crust, the spices weaving a tapestry of sweet, savory, and tangy notes. Serve alongside a crisp cucumber salad or over a bed of fragrant jasmine rice for a complete meal.

Chinese Char Siu Pork Tenderloin

Zenfully, the art of crafting Chinese Char Siu Pork Tenderloin invites us into a dance of flavors, where sweet meets savory in a melody that sings of tradition and innovation. This dish, with its glossy exterior and tender heart, is a testament to the beauty of simplicity and the depth of culinary heritage.

Ingredients

• 1.5 lbs pork tenderloin, trimmed
• 1/4 cup hoisin sauce
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp five-spice powder
• 1/2 tsp red food coloring (optional)
• 1 clove garlic, minced
• 1 tsp ginger, grated

Instructions

1. In a bowl, whisk together hoisin sauce, honey, soy sauce, Shaoxing wine, five-spice powder, red food coloring (if using), garlic, and ginger until fully combined.
2. Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag, ensuring all air is removed, and massage the marinade into the pork. Refrigerate for at least 4 hours, preferably overnight, turning the bag occasionally.
3. Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top.
4. Remove the pork from the marinade, letting excess drip off, and place it on the wire rack. Reserve the marinade for basting.
5. Roast the pork in the preheated oven for 25 minutes. Baste with the reserved marinade, then continue roasting for another 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
6. Let the pork rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.

Richly glazed and aromatic, the Char Siu Pork Tenderloin emerges from the oven with a sticky-sweet crust that gives way to succulent, perfectly pink meat. Serve it thinly sliced over a bed of steamed jasmine rice, or tuck the slices into fluffy bao buns for a handheld delight that’s as playful as it is satisfying.

Korean BBQ Pork Tenderloin

Venturing into the realm of Korean BBQ, this pork tenderloin recipe marries the bold, umami-rich flavors of traditional Korean marinades with the tender, succulent texture of perfectly cooked pork. It’s a dish that invites you to slow down, savor each bite, and perhaps, share the experience with someone special.

Ingredients

• 1.5 lbs pork tenderloin, trimmed of silver skin
• 1/2 cup soy sauce, preferably low-sodium
• 1/4 cup mirin
• 3 tbsp brown sugar, packed
• 2 tbsp toasted sesame oil
• 4 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 1/2 Asian pear, peeled and pureed
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. In a medium bowl, whisk together soy sauce, mirin, brown sugar, sesame oil, garlic, ginger, Asian pear puree, and gochujang until the sugar is fully dissolved.
2. Place the pork tenderloin in a large resealable plastic bag and pour the marinade over it. Seal the bag, removing as much air as possible, and massage the marinade into the pork. Refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (400°F). Remove the pork from the marinade, letting excess drip off, and reserve the marinade.
4. Grill the pork, turning every 3-4 minutes, until the internal temperature reaches 145°F, about 15-20 minutes total. Tip: Use a meat thermometer for accuracy.
5. While the pork cooks, bring the reserved marinade to a boil in a small saucepan over medium heat, then reduce to a simmer for 5 minutes to create a glaze. Tip: Boiling the marinade ensures it’s safe to consume.
6. Once the pork reaches the desired temperature, transfer it to a cutting board and let it rest for 5 minutes. Brush with the glaze, then slice against the grain into 1/2-inch thick pieces.
7. Garnish with sesame seeds and green onions before serving. Tip: Slicing against the grain ensures each piece is tender and easy to chew.

Offering a harmonious blend of sweet, spicy, and savory, this Korean BBQ pork tenderloin is irresistibly juicy with a slight char from the grill. Serve it over a bed of steamed rice with a side of kimchi for a complete meal that’s as vibrant in color as it is in flavor.

Thai Red Curry Pork Tenderloin

Wandering through the flavors of Thailand, this dish brings a comforting warmth to your table, blending the rich, aromatic spices of red curry with the tender, succulent texture of pork tenderloin. It’s a journey of taste that invites you to slow down and savor each bite.

Ingredients

• 1 lb pork tenderloin, trimmed and sliced into 1/2-inch medallions
• 2 tbsp coconut oil
• 1 cup full-fat coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 1/2 cup chicken stock
• 1 red bell pepper, thinly sliced
• 1/2 cup bamboo shoots, drained
• 1/4 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat coconut oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add pork medallions in a single layer, searing for 3 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, reduce heat to medium and add Thai red curry paste. Toast for 1 minute, stirring constantly to release aromas.
4. Pour in coconut milk, whisking to combine with the curry paste until smooth. Simmer for 2 minutes.
5. Stir in fish sauce, palm sugar, and chicken stock, bringing the mixture to a gentle boil.
6. Return pork to the skillet, adding red bell pepper and bamboo shoots. Simmer uncovered for 10 minutes, or until pork is cooked through and vegetables are tender.
7. Remove from heat and stir in Thai basil leaves and lime juice. Let stand for 2 minutes to allow flavors to meld.

Every bite of this Thai Red Curry Pork Tenderloin offers a harmonious blend of creamy coconut, spicy curry, and the subtle sweetness of palm sugar. The pork remains remarkably tender, while the vegetables add a crisp contrast. Serve it over steamed jasmine rice or with a side of crisp cucumber salad for a refreshing balance.

Vietnamese Caramelized Pork Tenderloin

Now, as the evening light fades, I find myself drawn to the comforting embrace of Vietnamese Caramelized Pork Tenderloin, a dish that marries the sweetness of caramel with the savory depth of pork, creating a symphony of flavors that linger long after the last bite.

Ingredients

• 1.5 lbs pork tenderloin, trimmed and cut into 1-inch thick medallions
• 1/4 cup granulated sugar
• 3 tbsp fish sauce
• 2 tbsp minced garlic
• 1 tbsp minced ginger
• 1/2 cup water
• 2 tbsp vegetable oil
• 1/4 tsp freshly ground black pepper
• 2 green onions, thinly sliced

Instructions

1. In a heavy-bottomed skillet over medium heat, melt the granulated sugar, stirring constantly until it turns into a deep amber caramel, about 5 minutes.
2. Carefully add the pork medallions to the skillet, searing each side for 2 minutes until lightly browned. Tip: Ensure the pork is at room temperature to promote even cooking.
3. Reduce the heat to low, then add the fish sauce, garlic, ginger, water, and black pepper, stirring gently to combine.
4. Cover the skillet and simmer for 20 minutes, turning the pork occasionally, until the meat is tender and the sauce has thickened. Tip: A fork should easily pierce the pork when it’s done.
5. Uncover and increase the heat to medium-high, cooking for an additional 5 minutes to reduce the sauce further, until it coats the pork glossy and thick.
6. Remove from heat and garnish with sliced green onions. Tip: Let the pork rest for 5 minutes before serving to allow the flavors to meld beautifully.

Best enjoyed when the pork is succulent, with a caramel crust that crackles slightly under the fork, revealing the tender meat within. Serve it atop a bed of jasmine rice, the grains soaking up the rich, umami-laden sauce, for a meal that feels both indulgent and intimately familiar.

Japanese Tonkatsu Pork Tenderloin

Wandering through the flavors of Japan, one finds comfort in the crispy, golden embrace of tonkatsu, a dish that marries simplicity with depth. Today, let’s explore the tender journey of pork tenderloin transformed into this beloved delicacy.

Ingredients

• 1 pound pork tenderloin, trimmed
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup neutral oil (such as canola or vegetable), for frying
• 1/2 cup tonkatsu sauce, for serving

Instructions

1. Place the pork tenderloin between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness using a meat mallet.
2. Season both sides of the pork with sea salt and freshly ground black pepper.
3. Dredge the pork in all-purpose flour, shaking off any excess.
4. Dip the floured pork into the lightly beaten eggs, ensuring full coverage.
5. Coat the pork evenly with panko breadcrumbs, pressing gently to adhere.
6. Heat neutral oil in a deep skillet over medium heat until it reaches 350°F, verified with a cooking thermometer.
7. Carefully place the breaded pork into the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy.
8. Transfer the fried pork to a wire rack set over a baking sheet to drain any excess oil.
9. Let the tonkatsu rest for 2 minutes before slicing into 1-inch thick pieces.
10. Serve immediately with tonkatsu sauce on the side for dipping.

Crunchy on the outside yet succulently tender within, this tonkatsu offers a delightful contrast. Pair it with a mound of shredded cabbage for a refreshing crunch or atop a steaming bowl of rice to soak up every last drop of sauce.

Spicy Szechuan Pork Tenderloin

Wandering through the flavors of Szechuan cuisine, this dish brings a comforting warmth to the table, blending the bold spices with the tender succulence of pork tenderloin. It’s a journey of taste that starts with a gentle heat and unfolds into a rich, aromatic experience.

Ingredients

• 1 lb pork tenderloin, trimmed and sliced into 1/2-inch medallions
• 2 tbsp Szechuan peppercorns, freshly ground
• 1 tbsp garlic, minced
• 1 tbsp ginger, finely grated
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp red pepper flakes
• 1/2 cup chicken stock, low-sodium
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1/4 cup scallions, thinly sliced

Instructions

1. In a medium bowl, combine the pork medallions with soy sauce, hoisin sauce, and cornstarch. Let marinate for 15 minutes at room temperature.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the pork in a single layer, searing for 2 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, reduce heat to medium. Add garlic, ginger, Szechuan peppercorns, and red pepper flakes. Sauté for 1 minute until fragrant.
4. Pour in chicken stock, scraping the bottom of the skillet to deglaze. Bring to a simmer and cook for 2 minutes.
5. Return the pork to the skillet, tossing to coat in the sauce. Simmer for an additional 3 minutes, or until the pork is cooked through and the sauce has thickened.
6. Garnish with scallions before serving.

Perfectly balancing heat and umami, the pork tenderloin emerges tender and richly flavored, with a sauce that clings lovingly to each piece. Serve it over steamed jasmine rice or alongside crisp, blanched vegetables for a meal that sings with contrast.

Asian Pear Glazed Pork Tenderloin

Calmly, as the evening light fades, imagine the subtle sweetness of Asian pear melding with the savory depth of pork tenderloin, a dish that whispers of autumn’s approach.

Ingredients

• 1.5 lbs pork tenderloin, trimmed
• 1 cup Asian pear puree
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp ginger, freshly grated
• 1 clove garlic, minced
• 1/2 tsp five-spice powder
• 1 tbsp clarified butter
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it reaches the correct temperature for even cooking.
2. In a small bowl, whisk together the Asian pear puree, honey, soy sauce, ginger, garlic, and five-spice powder until fully combined.
3. Season the pork tenderloin lightly with salt on all sides.
4. Heat clarified butter in an oven-proof skillet over medium-high heat until it shimmers but does not smoke.
5. Sear the pork tenderloin on all sides until golden brown, about 2 minutes per side, to lock in juices.
6. Brush the pork generously with the Asian pear glaze, reserving half for later.
7. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
8. Remove from oven, tent with foil, and let rest for 10 minutes to allow juices to redistribute.
9. Slice the pork tenderloin into medallions, drizzle with the reserved glaze, and serve immediately.

As you slice into the tenderloin, notice the perfect blush of pink at the center, a testament to its juiciness. The glaze caramelizes into a sticky-sweet crust, offering a contrast to the tender meat beneath. Consider serving atop a bed of roasted root vegetables for a harmonious autumnal plate.

Summary

Great flavors await in these 20 Asian pork tenderloin recipes, blending spicy and sweet for unforgettable meals. Perfect for home cooks looking to spice up their dinner routine, each dish promises a delicious adventure. Don’t just take our word for it—try them out, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking!