Asian Pork Tenderloin Recipe with Slaw

by Pamela

Asian Pork Tenderloin Recipe with Slaw

This Asian pork tenderloin, and accompanying slaw, has a sweet tart flavor with just a hint of heat. And while it might taste like it took hours to make, it doesn’t. A couple of hours in the marinade and a couple of minutes in the pan gets you an easy peasy delicious dinner on the table.

We’ve been in such a food rut lately. Living here in Texas has proven that my husband has an addictive personality. He’s COMPLETELY addicted to barbecue. If I didn’t protest we’d be eating bbq at every single meal. Trust me, I’m not kidding when I say that. Not that bbq is bad, but sometimes a girl needs a little somethin’ different. You know – like maybe something that doesn’t taste like it’s spent 12 hours in a smoke bath and the occasional vegetable for some variety?

So to keep the boy from going into complete withdrawals, I’ve put together a pork recipe (although Texas bbq is predominately beef) that’s got tons of flavor in it. Not only does the meat have great flavor, but the side dish packs quite the flavor punch too.

I love cooking with pork tenderloin. It’s already cleaned up and ready to go right out of the package. It comes packaged in a manageable size (I’m referring to those vacuum packed tenderloins that are above the monstrous cuts of meat). One package will feed 2-4 people, depending on appetite. They cook up fast. And last, but not least, pork is about as flexible (and as good for you) as chicken and can handle pretty much any seasoning you throw at it.

In a previous pork tenderloin recipe, I made a really easy masala tenderloin. But I’ve done a bunch on here. (You can do a quick search in the “search” bar for more pork tenderloin recipes.) The only thing you needed to do with that one, to make it a complete meal is come up with a side dish. I’ve solved that problem for you today by including the side dish. For this Asian pork tenderloin recipe, I used a Fine Cooking recipe as my jumping off point.

Lightly spiced Asian Pork Tenderloin with tangy crunchy slaw

With the days heating up and trying to eat lighter, I paired a tangy Asian slaw to sit underneath the pork tenderloin. This slaw is as easy to pull together as the meat is. In fact, while the meat is marinating is when you should mix up this slaw. Since it’s made with Napa cabbage, you can even dress the slaw and let it sit while the meat finishes marinating and cooking. The cabbage can hold up to the dressing no problem. Just pop it in the fridge to get it nice and chilled.

I really like how the bit of heat, from the pork marinade, blends so well with the sweet and tangy crunch of the slaw. And the intense flavors of this dish make you think you’re eating takeout, when you’re really eating something that’s much better for you. Oh, and you could totally swap out the pork in this recipe with chicken or even beef strips. The pork tenderloin recipe has enough oomph in it to handle the heavier beef and the flavors will pair really well with the chicken.

Asian Pork Tenderloin Recipe with Slaw
Prep time
Cook time
Total time
Asian pork tenderloin makes for an easy and delicious dinner. Add the tangy crunch of Asian slaw with the tenderloin and you've got a complete dinner.
Recipe type: Dinner
Cuisine: Asian
Serves: 2-4
  • For the Pork Tenderloin
  • 1 1¼ Pound Pork Loin
  • ⅓ Cup Soy Sauce
  • ¼ Cup Mirin
  • 2 Tablespoons Brown Sugar
  • 1 Tablespoon Grated Fresh Ginger
  • 2 Cloves Garlic (grated or minced)
  • 2 Teaspoons Asian Chile Oil (the kind with the seeds in it)
  • 1 Teaspoon Sesame Oil
  • For the Slaw
  • 1 Head Napa Cabbage (thinly sliced - about 1 pound)
  • 1 Cup Grated Carrots
  • 5 Green Onions (chopped)
  • 1 Red Bell Pepper (diced)
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Teaspoon Sesame Oil
  • Pinch of Kosher Salt
  • Pinch of Sugar
  1. For the Pork Tenderloin
  2. Thinly slice the pork into rounds and drop into a zip top bag or sealable container.
  3. In a bowl add the soy sauce, mirin, brown sugar, ginger, garlic, chile oil and sesame oil.
  4. Whisk to thoroughly combine the ingredients then pour over sliced pork.
  5. Cover and refrigerate for 2-8 hours.
  6. For the Slaw
  7. Add all of the vegetables into a large bowl and toss to combine.
  8. In a small bowl add the vinegar, oil, a good pinch of salt and a pinch of sugar.
  9. Whisk to combine all of the ingredients then pour over top of the vegetables.
  10. Toss to thoroughly coat the slaw then slide into the refrigerator.
  11. To Cook the Pork Tenderloin
  12. Add about 1-2 tablespoons of oil to a large skillet and heat over medium high heat.
  13. Once oil is hot, add in the slices of pork making sure that there is room between the meat.
  14. Cook for 2 minutes per side and remove to a plate.
  15. If there's a lot of cooked/burnt on gunk in the pan wipe it out before starting to cook your next batch of meat.
  16. Continue cooking like this until all of the meat is cooked.
  17. To serve simply spoon out a bed of the slaw and top with cooked pork.
You can easily use chicken or beef in this recipe in place of the pork.




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Maureen | Orgasmic Chef May 23, 2015 at 7:40 pm

I think I could eat BBQ every day. It’s not uncommon. 🙂

I love this pork tenderloin recipe though. I want this.

Pamela May 24, 2015 at 3:35 pm

Thanks Maureen! You need to come visit us in TX. I’ll make you LOTS of bbq!!!!!!

Judy at My Well Seasoned Life May 22, 2015 at 1:20 pm

Pork is the only white meat in my book and the favors that you’ve put together spell yum to me. Thanks so much for my Memorial Day inspiration.

Pamela May 24, 2015 at 3:38 pm

Thanks Judy, I’m glad I was able to inspire you. I agree with your white meat thought. Chicken is just so bleh! And there’s so much you can do with a pork loin. 🙂

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