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Sticky Asian Pork Tenderloin - Sweet, Savory, and Weeknight Simple

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pork tenderloin: 1.5 to 2 pounds total, trimmed of silver skin.
  • Soy sauce: 1/3 cup; use low-sodium if preferred.
  • Honey: 1/4 cup for sweetness and stickiness.
  • Brown sugar: 1 tablespoon to deepen the caramel notes.
  • Rice vinegar: 2 tablespoons for tang.
  • Sesame oil: 1 tablespoon for nutty aroma.
  • Garlic: 4 cloves, finely minced.
  • Fresh ginger: 2 teaspoons, finely grated.
  • Chili-garlic sauce or sriracha: 1–2 teaspoons, to taste.
  • Cornstarch: 2 teaspoons for thickening the glaze.
  • Water: 2 tablespoons to mix with cornstarch.
  • Neutral oil: 1–2 tablespoons (canola or avocado) for searing.
  • Green onions: 2–3, thinly sliced for garnish.
  • Toasted sesame seeds: 1 tablespoon for garnish.
  • Optional: Lime wedges for serving; steamed rice and a quick veggie like snap peas or bok choy.

Method
 

  1. Make the marinade: In a bowl, whisk soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and chili-garlic sauce until smooth.
  2. Marinate the pork: Place the tenderloin in a zip-top bag or shallow dish. Pour in about two-thirds of the marinade. Reserve the rest in the fridge for glazing. Marinate the pork 30 minutes at room temp or up to 8 hours in the fridge.
  3. Preheat and prep: Heat your oven to 400°F (200°C). Pat the pork dry with paper towels so it sears well. Keep the reserved marinade handy.
  4. Sear for color: Heat a large oven-safe skillet over medium-high. Add neutral oil. Sear the tenderloin on all sides until browned, about 2–3 minutes per side.
  5. Roast to temp: Transfer the skillet to the oven. Roast 10–15 minutes, or until the thickest part hits 140–145°F on an instant-read thermometer. Pull it out on the earlier side for juiciness.
  6. Rest the meat: Move the pork to a cutting board and tent loosely with foil. Rest 5–10 minutes. This keeps it juicy and easy to slice.
  7. Make it sticky: While the pork rests, pour the reserved marinade into a small saucepan. Stir cornstarch and water together, then whisk it into the marinade. Simmer 2–3 minutes until it turns glossy and thick enough to coat a spoon.
  8. Glaze and slice: Slice the pork into 1/2-inch medallions. Spoon the sticky glaze over the top, turning slices to coat. Garnish with green onions and sesame seeds.
  9. Serve: Plate over steamed rice with extra glaze. Add a squeeze of lime and a quick side of sautéed greens or roasted broccoli.