Grammy's Kitchen · Pork Tenderloin · Roast Pork Tenderloin with Asian Glaze
One of 40 pork tenderloin recipes we measured
It ranks #1 of 40 for browning depth among the pork tenderloin recipes we compared. 15 cooks on www.melskitchencafe.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 4% |
| salt | 0% | 0% |
| aromatics | 1% | 1% |
| sweetener | 4% | 0% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 48 g | 3 tablespoons soy sauce |
| 40 g | 3 tablespoons light brown sugar |
| 6 g | 1 tablespoon peeled and minced fresh ginger |
| 14 g | 3 teaspoons Asian sesame oil |
| 9 g | 3 garlic cloves (finely minced) |
| 1 g | 1/2 teaspoon crushed hot red pepper flakes |
| 908 g | 2 pork tenderloins (trimmed of excess fat and any thin silver skin) |
| 1 scallion (green onion, white and green parts, thinly sliced for garnish) |
Method: 5 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this recipe for two and used half the amount of pork but made the full amount of marinade and sauce. In step three you are asked to baste the pork after 15 minutes, but the marinade was cooked onto the foil and couldn’t be used to baste. I used the ha” — a cook, 4.0★
“I have made this many times. The difference between the marinade and the sauce is negligible, half a clove of garlic. I make the whole thing, 2/3 for the marinade and 1/3 for the sauce. ” — a cook, 4.0★