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A delicious, simple, Asian Marinated Grilled Pork Tenderloin recipe. The pork has great flavor and comes out tender every time! This is my go-to Asian marinade for pork tenderloin! Perfect, every-single-time!
We love Asian inspired dishes! You might enjoy this simple homemade Teriyaki sauce, Chicken Fried Rice on the Blackstone Griddle or this family favorite Mongolian Beef for another quick weeknight dinner idea.
I had this first when visiting my in-laws back in Maine a few years back, my mother-in-law cuts her pork into beefy (or would you call it pork-y) cubes.
What Ingredients are in Asian Marinated Pork?
- Soy sauce | Any type may be used; GF, Tamari, even Bragg’s Liquid Amino’s a soy sauce alternative, my personal favorite!
- Vinegar, |I used balsamic, but also delicious with rice wine vinegar, red or white wine vinegar, apple cider (a yummy fall taste)!
- Oil | I use avocado or olive oil, plus we’ll use a smidge of toasted sesame oil
- Brown Sugar | light or dark, you choose!
- Garlic and Ginger | Betty’s original recipe calls for garlic powder and ground ginger, since I had both fresh on hand I used those instead, but I give you measurements for powdered.
Whisk well, pouring into baggie with a pork tenderloin. Don’t forget to mark your baggie if freezing. Place in freezer, flat until frozen. If eating the same day, marinate pork in a glass dish, covered; keep on counter to marinade for a couple of hours or in refrigerator overnight, turn occasionally.
Can you Freeze Asian Marinated Pork?
I mentioned this freezes really well right? To make, remove from freezer, thaw in refrigerator overnight. When I make it typically make one for eating that night and one or two for freezing for the future.
Grilling Asian Marinated Pork Tenderloins
Heat BBQ to medium-high heat and brush some oil on the grill. Place your tenderloin, close the cover and grill about 10 minutes per side, for a total of about 20-25 minutes.
Try not to overcook your tenderloins! Brush with extra marinade after each turn, or heat leftover marinade in a pan until simmering, and serve with pork.
Remove from heat and tent loosely with aluminum foil allowing the meat to rest for 5 minutes; allowing the juices to return back to the meat and finish cooking. Slice and serve!
Enjoy this marinade? Give these other recipes a try!
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Best Asian Marinated Grilled Pork Tenderloin
- 3 Tablespoons soy sauce, or alternative such as Bragg’s Liquid Aminos
- 2 Tablespoons vinegar, I used balsamic, try rice, red wine, even apple cider
- 2 Tablespoons oil, I use Avocado and Olive Oil
- 2 teaspoons toasted sesame oil
- 1 Tablespoon brown sugar, Heaping tablespoon, light or dark brown sugar
- 4 cloves garlic, crushed and rough chopped (or ½-1 teaspoon garlic powder)
- 1 Tablespoon ginger, fresh grated (or ¼-½ teaspoon ground ginger)
- 1-2 lb pork tenderloin
- Mix all ingredients together using a whisk until thoroughly mixed.
- Place pork tenderloin(s) into gallon sized freezer bag (if freezing) squeeze our air, seal tightly and lay flat in freezer.
- Or, if making right away place in glass dish with marinade, turning occasionally. Refrigerate for 2-3 hours on counter turning occasionally or in refrigerator overnight.
- If frozen, when ready to barbecue, remove from freezer and thaw in fridge overnight. Or on counter for several hours, turning occasionally. Heat BBQ on medium-high, brush grill with oil.
- Remove pork from marinade, placing pork onto hot preheated grill. Cover and cook on each side for 7-8 minutes minutes per side, most tenderloins are triangular for a total of about 20-25 minutes.
- Baste with extra marinade, discard any leftover, or simmer leftover marinade for 10 minutes on stovetop and pour over cooked meat.
- Remove from grill and tent loosely with aluminum foil allowing to rest for 5 minutes.
- Slice into medallions, pour any juices over sliced meat and serve immediately. Pair with steamed broccoli, or these delicious roasted brussels sprouts and steamed white or brown rice.
✱ Kathleen’s Tips
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.