Asian-Inspired, Freezer-Friendly Pork Tenderloin

Asian-Inspired, Freezer-Friendly Pork Tenderloin

A soy-ginger marinade tenderizes pork while it freezes, so dinner starts with a thaw and a quick roast.

Total 8 hr 25 min Makes 4 servings Calories 245/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Sesame, Wheat

This pork tenderloin marinates in a savory soy, ginger, and garlic blend that doubles as a freezer prep step—just seal, freeze, and thaw when ready to cook. Roasting at high heat delivers a lightly caramelized exterior and juicy center, making it a practical option for make-ahead weeknight dinners or meal prep.

Ingredients

  • 1 1/2 pounds pork tenderloin
  • 1/3 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger, grated
  • 3 garlic cloves, minced
  • 2 teaspoons sriracha
  • 1 teaspoon five-spice powder
  • 2 scallions, thinly sliced, for garnish
  • 1 tablespoon sesame seeds, for garnish

Method

  1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, sriracha, and five-spice powder.

  2. Place the pork tenderloin in a gallon-size freezer bag and pour the marinade over it, pressing out excess air before sealing.

  3. Lay the bag flat and freeze for up to 3 months, or refrigerate for at least 4 hours if cooking soon.

  4. Thaw the frozen pork in the refrigerator for 24 hours before cooking.

  5. Preheat the oven to 425°F and line a rimmed baking sheet with foil. Remove the pork from the marinade, letting excess drip off, and place it on the prepared sheet; discard the marinade.

  6. Roast the tenderloin until an instant-read thermometer inserted into the thickest part reads 145°F, turning once halfway through.

  7. Let the pork rest on a cutting board for 5 minutes before slicing into medallions.

  8. Arrange the sliced pork on a platter and garnish with sliced scallions and sesame seeds before serving.

Rate this recipe

★ 3.4 (1)

Asian-Inspired, Freezer-Friendly Pork Tenderloin

This pork tenderloin marinates in a savory soy, ginger, and garlic blend that doubles as a freezer prep step—just seal, freeze, and thaw when ready to cook. Roasting at high heat delivers a lightly caramelized exterior and juicy center, making it a practical option for make-ahead weeknight dinners or meal prep.

8 hr 25 min 4 servings 245 cal

Ingredients

  • 1 1/2 pounds pork tenderloin
  • 1/3 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger, grated
  • 3 garlic cloves, minced
  • 2 teaspoons sriracha
  • 1 teaspoon five-spice powder
  • 2 scallions, thinly sliced, for garnish
  • 1 tablespoon sesame seeds, for garnish

Method

  1. 1

    In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, sriracha, and five-spice powder.

  2. 2

    Place the pork tenderloin in a gallon-size freezer bag and pour the marinade over it, pressing out excess air before sealing.

  3. 3

    Lay the bag flat and freeze for up to 3 months, or refrigerate for at least 4 hours if cooking soon.

  4. 4

    Thaw the frozen pork in the refrigerator for 24 hours before cooking.

  5. 5

    Preheat the oven to 425°F and line a rimmed baking sheet with foil. Remove the pork from the marinade, letting excess drip off, and place it on the prepared sheet; discard the marinade.

  6. 6

    Roast the tenderloin until an instant-read thermometer inserted into the thickest part reads 145°F, turning once halfway through.

  7. 7

    Let the pork rest on a cutting board for 5 minutes before slicing into medallions.

  8. 8

    Arrange the sliced pork on a platter and garnish with sliced scallions and sesame seeds before serving.