Javanese Pork Tenderloin
Infused with the vibrant flavors of Southeast Asia, Javanese Pork Tenderloin is a tantalizing combination of tender, juicy pork and a rich, aromatic marinade. This recipe features a delightful blend of soy sauce, creamy coconut milk, and tangy lime juice, enhanced by the warm notes of ginger, minced lemongrass, turmeric, and a hint of chili flakes for subtle heat. The pork is first seared to perfection, then roasted to maintain its succulence, and finished with a thick, glossy soy-coconut glaze for an irresistible sweet-savory balance. With a prep time of just 20 minutes and the option to marinate overnight for the most intense flavors, this dish is as versatile as it is flavorful. Serve it with steamed white rice or sautéed vegetables for a complete meal that’s sure to impress. Perfect for weeknight dinners or special occasions, this Javanese-inspired recipe is a must-try for anyone seeking global cuisine with bold, exotic tastes.
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Recipe Information
Ingredients
- 2 pieces (approximately 1 lb each) Pork tenderloin
- 0.5 cup Soy sauce
- 0.5 cup Coconut milk
- 2 tablespoons Brown sugar
- 1 piece, finely minced Lemongrass stalk
- 4 pieces, finely minced Garlic cloves
- 1 tablespoon, grated Ginger
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Chili flakes
- 2 tablespoons Lime juice
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh cilantro
Instructions
1. In a medium mixing bowl, combine soy sauce, coconut milk, brown sugar, minced lemongrass, garlic, grated ginger, ground coriander, ground turmeric, chili flakes, and lime juice. Mix well until the brown sugar dissolves and the marinade is thoroughly combined.
2. Place the pork tenderloins in a large resealable plastic bag or shallow dish and pour the marinade over them. Make sure the pork is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat your oven to 375°F (190°C).
4. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Remove the pork from the marinade (reserving the marinade for later) and pat it dry with paper towels.
5. Sear the pork tenderloins in the hot skillet for about 2-3 minutes per side, until they are nicely browned.
6. Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until an internal thermometer reads 145°F (63°C) at the thickest part of the meat.
7. While the pork is roasting, pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until it thickens into a glaze.
8. Remove the pork tenderloins from the oven and let them rest for 5 minutes before slicing. Drizzle the soy-coconut glaze over the slices.
9. Garnish with chopped fresh cilantro, if desired, and serve immediately with steamed rice or vegetables.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 8.9 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1262 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
