Asian Glazed Melt-in-Your-Mouth Pork Tenderloin Recipe

This Asian glazed pork tenderloin recipe is a true culinary delight. The pork tenderloin is marinated in a flavorful blend of Asian ingredients and then roasted to perfection. The result is a tender and juicy piece of meat with a sticky and sweet glaze that will melt in your mouth. Serve it with rice and steamed vegetables for a complete and satisfying meal. This recipe is perfect for those who love Asian flavors and want to impress their guests with a restaurant-quality dish.

Ingredients

• 2 pork tenderloins (about 1 pound each)
• 1/2 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 2 green onions, thinly sliced
• 2 tablespoons vegetable oil

Directions

1. In a small bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes.
2. Place the pork tenderloins in a resealable plastic bag and pour the marinade over them. Seal the bag tightly and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the oven to 375°F (190°C).
4. Heat vegetable oil in an oven-safe skillet over medium-high heat. Remove the pork tenderloins from the marinade, allowing any excess marinade to drip off, and place them in the hot skillet. Sear them for 2-3 minutes on each side until browned.
5. Transfer the skillet to the preheated oven and roast the pork tenderloins for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
6. Remove the skillet from the oven and let the pork tenderloins rest for 5 minutes. During this time, the internal temperature will rise to 150°F (66°C).
7. While the pork tenderloins are resting, pour the remaining marinade into a small saucepan and bring it to a boil over medium heat. Reduce the heat to low and simmer for 3-4 minutes until the sauce thickens slightly.
8. Slice the pork tenderloins into medallions and drizzle the glaze over them. Garnish with sliced green onions and serve hot with rice and steamed vegetables.

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