Asian Pork Tenderloin

Today I have a delicious Asian inspired recipe for Pork Tenderloin slightly modified from this recipe on The Other Side of Fifty. It’s a simple recipe that can be made with ingredients you probably already have in your fridge, which is always a plus for me! So let’s get to the recipe!

• 1 Pork tenderloin (.4 kg approx)
• 3 Tbsp Soy Sauce
• 2 Tbsp Sesame Oil
• 2 Tbsp Oyster Sauce (in place of Worcestershire Sauce)
• 1 Tbsp Brown Sugar
• 1/2 Tsp Onion Powder
• 2 Cloves Minced Garlic
• 1 Tsp Black Pepper
• 1 Tbsp Chili Garlic Sauce (Optional – Spicy)
• 1/2 Tbsp Corn Starch
• 1/2 Cup Chicken or Beef Broth

Combine the soy sauce, sesame oil, oyster sauce, brown sugar, onion powder, garlic, black pepper and chili garlic sauce into a Ziploc bag with the pork tenderloin and allow to marinate for at least 4 hours.

Preheat the oven to 400ºF. Heat a pan just above medium heat, coat with olive oil and sear each side of the tenderloin for about 2-3 minutes until browned. Once each side is browned, put the tenderloin in an appropriate sized dish with all of the sauce and cook for about 30 minutes or until the internal temperature reaches 155°F (I highly recommend investing in a meat thermometer if you don’t have one yet!). Let the pork rest for 10 minutes and while it rests, empty the sauce from the baking pan into a sauce pan along with a half cup of chicken broth and cook on medium-high. Add the half tablespoon of cornstarch to some warm water, stirring until fully dissolved, then add this to the sauce and continue cooking, stirring often until the sauce reaches the desired thickness.

Plate the tenderloin, pour the sauce over top of it and serve with some vegetables and rice (I put sauce on the rice as well because it was so good!).

Enjoy!

Bob