Pork Tenderloin Thai Style
Infused with the vibrant flavors of Thailand, this Pork Tenderloin Thai Style recipe is a delightful fusion of savory, sweet, and tangy elements. Tender, juicy pork is marinated in a flavorful blend of soy sauce, fish sauce, honey, lime juice, garlic, ginger, and bold red curry paste, then seared to golden perfection before being oven-roasted for maximum succulence. A thickened glaze made from the reserved marinade adds an extra layer of umami-rich goodness, while fresh cilantro and green onions provide a fragrant finish. Serve this crowd-pleasing dish over fluffy jasmine rice for a complete meal that's both elegant and easy to prepare. Perfect for weeknight dinners or casual entertaining, this recipe will transport your taste buds straight to Southeast Asia!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 3 tbsp Soy sauce
- 2 tbsp Fish sauce
- 2 tbsp Honey
- 2 tbsp Lime juice
- 3 cloves Garlic cloves, minced
- 1 tbsp Ginger, grated
- 1 tbsp Red curry paste
- 1 tbsp Sesame oil
- 1 tbsp Vegetable oil
- 2 tbsp Cilantro, chopped (for garnish)
- 2 Green onions, sliced (for garnish)
- 2 cups Cooked jasmine rice (for serving)
Instructions
In a medium-sized mixing bowl, combine soy sauce, fish sauce, honey, lime juice, minced garlic, grated ginger, red curry paste, and sesame oil. Whisk until well combined to make the marinade.
Place the pork tenderloin in a zip-top bag or shallow dish. Pour the marinade over the pork, ensuring it’s evenly coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, or up to 8 hours for maximum flavor.
Preheat your oven to 400°F (200°C).
Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Remove the pork tenderloin from the marinade (reserve the marinade) and sear it on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet with the pork to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
While the pork cooks, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat, then reduce the heat and let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the pork from the oven and let it rest on a cutting board for 5 minutes before slicing.
Slice the pork tenderloin into thin medallions and arrange them on a serving platter. Drizzle with the thickened sauce, and garnish with chopped cilantro and sliced green onions.
Serve the pork tenderloin with cooked jasmine rice and additional sauce on the side.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 6091 mg | 265% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 38.4 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 186 mg | 14% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2813 mg | 60% | |
*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.
