Asian Infused Pork Tenderloin

Asian Infused Pork Tenderloin.jpg

I love pork tenderloin. It’s easy to cook, lean for your waist and tender when cooked the perfect medium. With time to marinade it can take on tons of flavor. Today we had Asian infused pork tenderloin with white rice and a simple salad. January is the month after all to begin to shed those unwanted Christmas pounds and this pork is sure to satisfy…

Asian Infused Pork Tenderloin
1 pork tenderloin
1 bunch chopped greens from scallions
1 cloves garlic chopped
1 tsp pepper
1 Tbs low sodium soy sauce
1 Tbs Hoisin sauce
1 Tbs Teriyaki sauce
1 Tbs Sesame oil
2 Tbs olive oil for cooking

Place the first 8 ingredients together in a zip lock bag. Compress out as much air as you can and zip tight. Place in the refrigerator for 4 to 6 hours. When you are ready to cook, remove tenderloin from marinade and throw contents and bag away. Heat 2 tablespoons olive oil in a skillet on medium-high heat until oil is hot. Place tenderloin in skillet and cook for 6 minutes on each side, (an internal temperature of 145 F). Keep in mind there are four sides to the tenderloin. Remove from skillet and allow to rest for 10 minutes before slicing. The pork will be juicy, full of flavor & delicious!



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26 thoughts on “Asian Infused Pork Tenderloin

    1. It was… and the leftovers are great too! Ugh, those Christmas pounds! My hubby got me the 9xi Nordic Track for Christmas, so that helps a lot! Wine doesn’t though… Lol!!

      Liked by 1 person

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