Description
This tender and flavorful Asian pork tenderloin recipe features a savory marinade of soy sauce, hoisin sauce, and aromatic ginger, balanced with a hint of sweetness from honey and heat from crushed red pepper flakes. The pork is marinated for hours, seared to lock in juices, then oven-roasted for a perfectly cooked, juicy finish. Garnished with fresh green onions and sesame seeds, it makes a deliciously vibrant main dish that pairs well with steamed rice or vegetables.
Ingredients
Scale
For the Pork and Marinade
- 1 pound pork tenderloin
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and pepper to taste
For Garnish
- 2 green onions, chopped
- Sesame seeds
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it is fully heated for roasting the pork.
- Prepare the marinade: In a medium bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and crushed red pepper flakes until well combined.
- Season the pork: Generously season the pork tenderloin with salt and pepper on all sides to enhance flavor.
- Marinate the pork: Place the pork tenderloin in a resealable plastic bag or shallow dish, pour the marinade over the meat, seal or cover, and refrigerate for at least 30 minutes. For best flavor, marinate for 7 hours or overnight.
- Bring pork to room temperature: Remove the marinated pork from the refrigerator and let it rest at room temperature for 15 minutes to ensure even cooking.
- Sear the pork: Heat a large oven-safe skillet over medium-high heat. Add the pork and sear for 3 to 4 minutes on each side until browned on all sides to lock in juices.
- Add remaining marinade: Pour the leftover marinade over the seared pork in the skillet to keep it moist and flavorful during roasting.
- Roast the pork: Transfer the skillet to the preheated oven and roast the pork tenderloin for 15 to 20 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
- Rest the pork: Remove the skillet from the oven and allow the pork to rest for 5 to 10 minutes. This resting period lets the juices redistribute, making the meat tender and juicy.
- Slice and garnish: Slice the pork into medallions and garnish with chopped green onions and sesame seeds before serving.
Notes
- Marinating the pork overnight enhances the flavor intensity and tenderness.
- Use an oven-safe skillet such as cast iron to easily transfer from stovetop to oven.
- Always use a meat thermometer to ensure pork is cooked to the safe internal temperature of 145°F (63°C).
- Letting the pork rest after cooking prevents juices from escaping when sliced.
- Adjust crushed red pepper flakes to control the heat level according to your preference.
