Easy and healthy pork tenderloin dish bursting with classic Asian flavors that has the perfect balance of spicy, salty, sour and sweet flavors.
Asian Marinated Pork Tenderloin gets a major flavor boost from a quick and easy marinade made with soy sauce, rice vinegar, sesame oil and other classic Asian ingredients.
Fresh ginger is a secret weapon I always have on hand. Whenever I have leftovers, I peel, wrap in plastic and store in the freezer to grate into stir-fries, salads, soups and smoothies for weeks to come.
The best part? Ginger aids in digestion and adds immense flavor with virtually zero calories. Win-Win!
As with any Asian style recipe, the key is creating a balance of spicy, salty, sour and sweet flavors. Speaking of sweet, my pork tenderloin is made with Bonne Maman Golden Plum Mirabelle Preserves made with just that: plums! No artificial ingredients required. Ripe mirabelle plums provide the perfect balance to salty soy sauce, tangy rice vinegar, and spicy ginger.
Are you hungry yet?
Asian Marinated Pork Tenderloin
Ingredients
- 20 oz pork tenderloin
- 2 tbs Bonne Maman Golden Plum Mirabelle Preserves (or equivalent)
- ¼ c soy sauce (low sodium)
- ¼ c rice wine vinegar
- 3 cloves garlic (grated)
- 1 tbs ginger root (grated)
- 1 tbs sesame oil
- 1 tsp Chinese five spice powder
- 1 tsp sriracha (optional)
- toasted sesame seeds (optional garnish)
Instructions
- In a small bowl, whisk together marinade: soy sauce, rice vinegar, plum preserves, sesame oil, garlic, ginger, Chinese five spice powder and hot sauce. Pour marinade into a large re-sealable plastic bag and add pork tenderloin.
- Seal bag, removing as much air as possible, and shake evenly to coat. Marinate in the refrigerator for 30 minutes or overnight.
- Pre-heat the broiler on high and spray a broiler pan with non-stick spray. Place pork in the middle of the pan and broil for 7-8 minutes per side or until pork reaches internal cooking temperature of 165.
- Remove pork from oven and cover loosely with foil while meat rests for 10 minutes. Slice and serve with steamed spinach drizzled with sesame oil. Garnish with toasted sesame seeds.
Oooh this pork tenderloin recipe looks so good, I might have to try this out for dinner on Sunday ;)
Thank you Kristi! Let me know what you think!
I’m totally diggin the pork tenderloin here Liz! Fantastic use of the Mirabelle, and you’re totes right – the sweet/salty/tangy/combo is utterly divine with this jam. Gorgeousness.
Thank you my friend!!! Can I come over and eat shrimp with you?!
Wow – this pork tenderloin looks delicious!!! As do these preserves!