Roast Pork Tenderloin with Asian Marinade

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Tenderloins vary in size. If you get little ones, they’ll cook more quickly than a larger one. This is also a delicious way to serve a pork loin, which of course is larger, and will need to cook longer. It’s ready at 155°F. internal temperature.

If you love to grill, you can prepare the tenderloin that way, but be careful because the marinade has sugar, which tends to burn and become bitter, so use the indirect heat method (a discussion of grilling techniques).


  • 2 pounds fresh pork tenderloin
  • Asian Marinade


Combine the Pork with the marinade and refrigerate covered for up to 6 hours. Turn a few times while marinating.

Preheat the oven to 375°F. Add 1 cup of water to a roasting pan fitted with a rack. Reserving the marinade, remove the tenderloins, pat them dry, and place them on the rack. Roast in the oven for 25 to 30 minutes; brush the pork with some of the reserved marinade several times while it is roasting. The meat is done when an instant-read thermometer inserted in the center reaches 155°F. Let the tenderloins rest at least 5 minutes before slicing. While the tenderloins are cooking or resting, put the remaining marinade in a small saucepan and bring it to a boil over high heat. Boil uncovered for 3 to 4 minutes; this will kill any unwanted bacteria and reduce the marinade slightly to make a better sauce consistency. Strain the sauce through a sieve and drizzle over the sliced meat.