Asian Pork Tenderloin
Pork tenderloin marinated in soy, honey, ginger, and sesame, then seared and roasted so the outside lacquers while the inside stays pink and juicy. The held-back marinade gets simmered in the hot pan into a glaze.
- Prep10 min
- Cook25 min
- Total2 h 10 min
- Serves4
AI-generated illustration
Contains:glutenmeatsesamesoy
Ingredients
Method
- Whisk the soy sauce, honey, rice vinegar, sesame oil, garlic, grated ginger, and crushed red pepper flakes together in a bowl until the honey dissolves.
- Trim the silverskin off the pork tenderloins with a thin knife, seal them in a zip-top bag with two-thirds of the marinade, and refrigerate at least 1 1/2 hours or up to overnight. Cover the reserved third and keep it aside.
- Heat the oven to 425 degrees F (220 degrees C). Pat the tenderloins dry, then sear them in the vegetable oil in an ovenproof skillet over high heat, turning, until browned on all sides, about 5 minutes.
- Slide the skillet into the oven and roast 15 to 18 minutes, until an instant-read thermometer in the thickest part reads 145 degrees F (63 degrees C). Move the pork to a board and rest it 10 minutes.
- Pour the reserved marinade into the still-hot skillet and simmer 2 minutes, scraping up the browned bits, until it reduces to a syrupy glaze.
- Slice the tenderloins on a sharp angle into 1/2-inch (1.3 cm) medallions, spoon the glaze over them, and finish with the green onions and sesame seeds.
Notes
- The honey in the marinade scorches easily, so pat the meat dry before searing and keep an eye on the pan.
- Pork tenderloin is lean and goes chalky past 150 degrees F (66 degrees C); the ten-minute rest carries it the rest of the way.
