Asian
Grilled Pork Tenderloin With Asian Sauce
fish sauce (available in the Asian aisle at most grocery stores) adds a deep flavor that’s not at all “fishy”
Pork Tenderloin · Garlic · Fresh ginger · Fish Sauce
Photo by Ben Fink Photography / NHLBI · NHLBI published reuse policy. Original cookbook photo copied unchanged; displayed without cropping, with interface badges overlaid.
Gather
Ingredients
- 1 (2 lb) unseasoned pork tenderloin
- ½ Tbsp garlic, minced or pressed (about 1 clove)
- 2 Tbsp fresh ginger, minced (or 1 tsp ground)
- 1 Tbsp fish sauce
- 1 Tbsp lite soy sauce
- ½ Tbsp granulated sugar
- 1 Tbsp sesame oil (optional)
Make it
Method
- 1
Preheat grill or oven broiler (with rack 3 inches from heat source) on high temperature.
- 2
Remove visible fat from tenderloin and discard. Set tenderloin aside.
- 3
Combine garlic, ginger, fish sauce, soy sauce, sugar, and sesame oil (optional) in a small dish. Stir marinade until sugar dissolves.
- 4
Brush tenderloin with marinade or pour one-third of the marinade evenly over the pork. Place in oven or grill with lid closed.
- 5
Every 5 minutes, turn over the tenderloin and add 1 tablespoon of additional marinade, until meat is fully cooked (to a minimum internal temperature of 160 °F).
- 6
Let stand for 5 minutes.
- 7
Cut 12 slices, each about 1 inch thick. Serve three slices (about 3 oz cooked weight) per serving.
- 8
Tip: Delicious with steamed spinach and rice or Asian-style noodles (soba or udon).
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
