Thai Pork Tenderloin Recipe

Pork tenderloin: A lean cut of meat that is tender and cooks quickly.

Soy sauce: Adds a salty, umami flavor to the marinade.

Fish sauce: A salty, fermented condiment that enhances the savory taste.

Brown sugar: Adds sweetness and helps balance the flavors.

Garlic: Provides a pungent, aromatic flavor.

Lime juice: Adds a fresh, tangy acidity.

Ground coriander: Adds a warm, citrusy flavor.

Ground cumin: Contributes an earthy, slightly spicy taste.

Chili flakes: Adds heat and a touch of spice.

When marinating the pork tenderloin, ensure that the marinade evenly coats the meat. For an even more flavorful result, consider marinating the pork for a longer period, such as 1-2 hours, or even overnight in the refrigerator. This allows the flavors to penetrate deeper into the meat, resulting in a more robust and aromatic dish.

• pork tenderloin - Substitute with chicken breast: Chicken breast is a lean protein that can absorb flavors well, making it a suitable alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free option that provides a similar umami flavor.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce has a complex flavor profile that can mimic the depth of fish sauce.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can complement the other ingredients.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can still provide aromatic depth.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish.

• ground coriander - Substitute with ground caraway seeds: Caraway seeds have a similar earthy and citrusy flavor profile.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds can also mimic the warm, earthy notes of cumin.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used in smaller quantities.

• Allow the pork tenderloin to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Slice the pork tenderloin into manageable portions. This makes it easier to reheat and use in various dishes later.
• Place the sliced pork in an airtight container or wrap it tightly with plastic wrap. For added protection, you can also wrap it in aluminum foil.
• Store the container in the refrigerator if you plan to consume the pork tenderloin within 3-4 days. Make sure to label the container with the date to keep track of its freshness.
• For longer storage, place the wrapped pork tenderloin in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• Label the freezer bag with the date and contents. The pork tenderloin can be frozen for up to 3 months.
• When ready to use, thaw the pork tenderloin in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the pork gently in the oven or on the stovetop. If using the oven, preheat to 325°F (165°C) and heat until warmed through. If using the stovetop, place the pork slices in a pan with a little broth or water to keep them moist.
• Avoid microwaving the pork tenderloin as it can dry out the meat and alter its texture.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the pork tenderloin on a baking sheet and cover it with aluminum foil to retain moisture.
  3. Heat for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
  4. Let it rest for a few minutes before slicing and serving.

• Stovetop Method:

  1. Slice the pork tenderloin into thin pieces for even reheating.
  2. Heat a skillet over medium heat and add a splash of olive oil or vegetable oil.
  3. Add the pork slices and cook for 2-3 minutes on each side, or until heated through.
  4. Optionally, add a bit of soy sauce or chicken broth to keep the meat moist.

• Microwave Method:

  1. Place the pork tenderloin slices on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the pork tenderloin in a vacuum-sealed bag or a zip-lock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag, pat dry, and quickly sear in a hot skillet with a bit of olive oil for a crispy exterior.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pork tenderloin slices in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Serve immediately for a slightly crispy texture.

• Oven: Used to bake the pork tenderloin at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the soy sauce, fish sauce, brown sugar, minced garlic, lime juice, ground coriander, ground cumin, and chili flakes to create the marinade.

• Baking dish: Holds the pork tenderloin while it marinates and bakes in the oven.

• Meat thermometer: Ensures the pork tenderloin reaches the safe internal temperature of 145°F (63°C).

• Knife: Used to mince the garlic and later to slice the pork tenderloin after it has rested.

• Cutting board: Provides a safe surface for mincing the garlic and slicing the pork tenderloin.

• Measuring spoons: Used to measure out the soy sauce, fish sauce, brown sugar, lime juice, ground coriander, ground cumin, and chili flakes accurately.

• Tongs: Helps to handle the pork tenderloin when placing it in the baking dish and removing it from the oven.

• Aluminum foil: Can be used to cover the pork tenderloin while it rests to retain heat and moisture.

Marinate in advance: Prepare the marinade the night before and let the pork tenderloin soak overnight for deeper flavor.

Use a meat thermometer: This ensures the pork is cooked perfectly without having to guess, saving you time.

Preheat the oven: Start preheating your oven while you prepare the ingredients to save time.

Minced garlic ahead: Mince the garlic in bulk and store it in the fridge for quick use in recipes.

Line the baking dish: Use parchment paper or foil to line the baking dish for easy cleanup.