Marinated Oriental Pork Tenderloin with Fried Rice
Elevate your weeknight dinner with this Marinated Oriental Pork Tenderloin with Fried Rice, a perfect balance of bold flavors and comforting textures. Juicy, tender pork tenderloins are marinated in a fragrant blend of soy sauce, hoisin, sesame oil, fresh ginger, and garlic, then roasted to perfection for a savory-sweet glaze. Paired with golden fried jasmine rice, dotted with vibrant peas, carrots, and scrambled eggs, this dish is as visually enticing as it is delicious. With easy marination and quick stir-fry techniques, this recipe delivers restaurant-quality results in the comfort of your kitchen. Serve this flavorful duo for an unforgettable meal that’s sure to impress your family and guests.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 0.5 cup Soy sauce
- 0.25 cup Hoisin sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Rice vinegar
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Brown sugar
- 3 cups Cooked jasmine rice
- 1 cup Peas and carrots (frozen mix)
- 3 stalks Green onions, sliced
- 2 large Eggs
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Soy sauce (for fried rice)
Instructions
In a medium bowl, whisk together soy sauce, hoisin sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and brown sugar for the marinade.
Place the pork tenderloins in a large resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for best results.
Preheat oven to 375°F (190°C). Remove the tenderloins from the marinade (reserve the marinade) and place them on a foil-lined baking sheet.
Roast the pork for 25-30 minutes, basting with the reserved marinade halfway through, until the internal temperature reaches 145°F (63°C). Remove from oven and let it rest for 5-10 minutes before slicing.
While the pork cooks, prepare the fried rice. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat.
Whisk the eggs in a bowl, then scramble them in the hot pan, breaking them into small pieces. Remove and set aside.
Add the remaining 2 tablespoons of vegetable oil to the pan. Stir-fry the frozen peas and carrots for 3-4 minutes until tender.
Add the cooked jasmine rice to the pan. Stir in the soy sauce, salt, and black pepper, mixing to combine.
Return the scrambled eggs to the pan with the rice. Add the sliced green onions and stir to evenly distribute. Cook for another 2-3 minutes until everything is heated through.
Slice the rested pork tenderloin into medallions and serve alongside the fried rice. Garnish with additional green onions or sesame seeds if desired.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 14.1 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 105 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1479 mg | 31% | |
*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.
