My recipe for pork tenderloin with Asian flavours is all about the method. With only a handful of ingredients from my gluten free Asian pantry it comes together quickly. The method is the secret to tender, juicy slices of pork and I use this for any pork tenderloin recipe I want to try or create.
My favourite cuisine was once Chinese but over the years it became Asian. If your pantry is not set up with the basic gluten free Asian ingredients make that a priority. If you ever hear anyone utter the words, "I haven't eaten Chinese food since I went gluten free" immediately send them this link. They will thank you.
Ingredients
Pork tenderloin cooks quick enough for a weeknight dinner. A small tenderloin is perfect for two or three. If you have more people cook two tenderloins and double the sauce.
- Cooking oil & butter - Butter burns easily but adds flavour. Combining it with oil allows the pan to get hotter, but prevents the butter from burning, so the meat gets the nice brown crust we're going for.
- Pork tenderloin - Pork tenderloin is one of the leanest, most tender cuts of meat. To keep the price down buy them in packages of two or three and freeze what you will use for another meal.
- Ginger and garlic - If a recipe doesn't have this combo it might not really be Asian. If you don't use ginger root often keep a knob of it in the freezer and grate it right into your dish from frozen.
- Ketchup - This adds a rich tomato taste with a touch of sweetness and most people have it in their fridge.
- Sherry vinegar - This is a specialty vinegar from Spain, called vinagre de Jerez. It's made from sherry grapes and has a complex flavour. Once you have it in your pantry use it to make a basic vinaigrette dressing recipe and give your salads an upgrade.
- Gluten free soy sauce - A kitchen staple everyone needs. Have a tasting to compare gluten free soy sauce vs tamari and learn about them. If you're strategic you might end up convincing someone they too can switch to a gluten free product. That could be one less question you have to ask when eating at their house.
- Five spice powder - Chinese five spice powder is a unique combination of five spices ground into a powder. They are cinnamon, cloves, fennel, anise and Sichuan peppercorns. Buy five spice powder in the spice aisle and don't miss my stir fry with beef and bok choy. My sister makes Five Spice Cookies once in awhile and borrows the spice from me.
See recipe card for exact amounts.
Instructions
This may seem like a small instruction but it saves time and energy, just what we're looking for at the end of the day. I know exactly what pan I will use that browns the tenderloin on the stove and can go right into the oven.
Get The Tools
A digital thermometer is the tool that helps you serve perfectly cooked meat every time, confirm the water temperature to activate yeast and check the internal temperature of a loaf of bread so it doesn't have big holes. Here are two options:
- Inkbird Digital Thermometer - instant read, rechargeable and waterproof.
- Inkbird WiFi Thermometer for smoker and oven with mobile notification timer alarm. Someone wants this!
Top Tip
Try something different! If you want to experience new flavour combinations you need to buy new ingredients. Not everyone has Sherry vinegar and five spice powder in their pantry but you can easily find them.
Pork Tenderloin with Asian Flavours
Ingredients
- ½ tablespoon vegetable oil
- ½ tablespoon butter
- 1 pork tenderloin
SAUCE
- 1 tablespoon ginger coarsely chopped
- 1 tablespoon garlic coarsely chopped
- 3 tablespoon ketchup
- 2 tablespoon Sherry vinegar
- 1½ tablespoon gluten free soy sauce
- ½ teaspoon five spice powder
- ¼ cup water
Instructions
- Preheat oven to 350°F.
- In an oven-proof pan heat oil and butter over moderately high heat. Sear pork in pan turning to brown all sides, about 6 minutes total. Pour off fat. Set aside.
- Combine all sauce ingredients in a large measuring cup and puree with a hand blender. Pour sauce over pork in the pan. Bring to a boil over medium high heat on the stove.
- Cover pan with foil and transfer to oven. Cook 25-30 minutes until internal temperature measured with an instant-read thermometer is 145°F.
- Remove from oven and let meat rest, covered, for 10 minutes.
- Cut tenderloin into thick slices and serve with sauce.
Notes
Nutrition
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Cinde Little
This is my method for every pork tenderloin I make. It's always juicy on the inside and flavourful from whatever spices you rub on it or sauce you make around it.