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Marinated Oriental Pork Tenderloin With Fried Rice

The first time I tasted anything close to this dish, I was a struggling college student, lured into a tiny, unassuming restaurant by the promise of a “lunch special.” The aroma alone, a blend of sweet honey, savory soy, and fragrant ginger, was enough to transport me. That first bite, a tender sliver of pork against a bed of perfectly seasoned rice, was an epiphany. It was comfort, adventure, and pure deliciousness all in one, and it sparked a lifelong love for exploring Asian-inspired flavors in my own kitchen. Now, I’m excited to share my own take on this beloved classic.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Servings: 4-5
Dietary Type: Omnivore

Ingredients

(500 g) Pork tenderloin

Marinade

3 tablespoons light soy sauce
2 tablespoons sherry wine
60 ml hoisin sauce (I use Blue Dragon brand, I find this great, others can be thick and overpowering.)
4 garlic cloves, crushed
2 teaspoons fresh ginger, grated
2 teaspoons sesame oil
3 tablespoons honey
1⁄4 teaspoon five-spice powder
50 ml teriyaki sauce

Fried Rice

1 1⁄2 – 2 cups cooked rice (preferably cooked the day before and refrigerated overnight to allow rice to dry completely.)
4 medium eggs, lightly beaten
2 tablespoons oil
1 large carrot, diced
1 red pepper, diced
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
2 teaspoons sesame oil
100 g fresh shiitake mushrooms, stems removed and thinly sliced
5 green onions, finely sliced
100 g snow peas, sliced
60 g baby corn, chopped
1⁄4 cup frozen peas
2 -3 tablespoons soy sauce
1 tablespoon sugar

Equipment Needed

Mixing bowl
Wire rack
Oven dish
Wok or large frying pan

Instructions

To prepare the marinade, combine all marinade ingredients in a mixing bowl. Mix well until the honey is fully dissolved.
Add the pork tenderloin to the marinade. Ensure the pork is well coated.
Marinate for several hours, or preferably overnight in the refrigerator for maximum flavor penetration. This step is crucial for a tender and flavorful pork.
Remove the pork from the marinade, reserving the marinade for basting.
Place the pork on a wire rack set inside an oven dish. This allows for even cooking and prevents the pork from sitting in excess juices.
Bake uncovered in a preheated oven at 180°C (350°F) for 1 1/2 hours or until cooked through. Use a meat thermometer to ensure the internal temperature reaches 71°C (160°F) for safe consumption.
Brush the pork occasionally with the reserved marinade during cooking. This will add a beautiful glaze and intensify the flavor.
Turn the pork over once during cooking to ensure even browning and cooking on all sides.
While the pork is baking, prepare the fried rice. Heat half of the oil (1 tablespoon) in a wok or large frying pan over medium-high heat.
Add the lightly beaten eggs to the hot oil. Cook, stirring constantly, until the eggs are creamy and lightly set. Remove the eggs from the pan and set aside on a plate.
Heat the remaining oil (1 tablespoon) and sesame oil in the same pan. The sesame oil adds a lovely nutty aroma and flavor to the rice.
Add the diced carrot and red pepper to the pan. Stir-fry for a couple of minutes until they begin to soften.
Add the crushed garlic and grated ginger to the pan. Stir-fry for 1 minute more, until fragrant. Be careful not to burn the garlic.
Add the sliced shiitake mushrooms, chopped baby corn, and frozen peas to the pan. Stir-fry for a few minutes until the vegetables are just tender.
Add the sliced snow peas and green onions to the pan. Stir-fry for about a minute until they are bright green and slightly tender.
Add the soy sauce and sugar to the vegetables. Stir to combine. The sugar helps balance the saltiness of the soy sauce.
Return the cooked eggs to the pan, along with the cooked rice. Break up any large clumps of rice.
Stir-fry until the rice is heated through and evenly coated with the sauce and vegetables.
Place the fried rice in bowls.
Slice the cooked pork tenderloin into thin strips.
Lay the sliced pork over the top of the fried rice.
Serve immediately. The pork has a delicious flavor and is moist and tender. Some prefer it plain over rice, while others enjoy spooning a couple of spoonfuls of the leftover liquid from the roasting pan over the pork and rice. Feel free to serve as you prefer.

Expert Tips & Tricks

Marinating Time: Don’t skimp on the marinating time! The longer the pork sits in the marinade, the more flavorful and tender it will become. Overnight is ideal.
Rice Selection: Using day-old rice that has been refrigerated is crucial for achieving the perfect fried rice texture. Freshly cooked rice tends to be too moist and can result in mushy fried rice.
High Heat is Key: When stir-frying, use high heat to quickly cook the vegetables and prevent them from becoming soggy.
Don’t Overcrowd the Pan: If you’re making a large batch of fried rice, it’s best to cook it in batches to avoid overcrowding the pan, which can lower the temperature and result in uneven cooking.
Veggies to Taste: Feel free to adapt the fried rice vegetables to your liking. Bell peppers, bean sprouts, or water chestnuts would all be great additions.
Sauce Consistency: If you prefer a thicker sauce for the pork, you can simmer the reserved marinade in a saucepan over medium heat until it reduces and thickens slightly.

Serving & Storage Suggestions

Serve the Marinated Oriental Pork Tenderloin with Fried Rice immediately for the best flavor and texture. Garnish with extra sliced green onions or a sprinkle of sesame seeds for a visually appealing presentation.

Leftovers can be stored in airtight containers in the refrigerator for up to 3-4 days. Reheat the pork and fried rice separately in a skillet or microwave until heated through.

For longer storage, the cooked pork can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Freezing the fried rice is not recommended as it can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	817.6 kcal	N/A
Calories from Fat	273 g	33%
Total Fat	30.4 g	46%
Saturated Fat	7.9 g	39%
Cholesterol	351.6 mg	117%
Sodium	2309.5 mg	96%
Total Carbohydrate	63.7 g	21%
Dietary Fiber	4.4 g	17%
Sugars	28.8 g	N/A
Protein	65.4 g	130%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Gluten-Free: To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a Japanese soy sauce that is typically gluten-free. Be sure to check the label to confirm. Also ensure the hoisin sauce and teriyaki sauce are gluten-free.
Vegetarian: Substitute the pork tenderloin with firm tofu or tempeh. Press the tofu to remove excess moisture, then marinate and bake as directed. Add extra vegetables like broccoli or snap peas to the fried rice.
Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha to the marinade or fried rice for a spicy kick.
Different Protein: Try using chicken thighs or shrimp instead of pork tenderloin. Adjust the cooking time accordingly.
Coconut Aminos: Use coconut aminos instead of soy sauce. This is a great substitute for those avoiding soy and it has a slightly sweeter flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork tenderloin is ideal for its tenderness and quick cooking time, you could substitute with pork loin. Just be mindful of the cooking time to prevent it from drying out.

Q: Can I make the fried rice ahead of time?
A: Yes, you can prepare the fried rice a few hours in advance. Store it in the refrigerator and reheat it before serving. However, it’s best served fresh for optimal texture.

Q: What if I don’t have hoisin sauce?
A: If you don’t have hoisin sauce, you can substitute it with a mixture of soy sauce, brown sugar, and a touch of sesame oil.

Q: How do I prevent the rice from sticking to the pan?
A: Using a well-seasoned wok or non-stick pan and ensuring the pan is hot before adding the rice will help prevent sticking. Also, using day-old rice that has been refrigerated is key.

Q: Can I add other vegetables to the fried rice?
A: Absolutely! Feel free to add any vegetables you enjoy, such as bean sprouts, water chestnuts, or mushrooms.

Final Thoughts

I hope this Marinated Oriental Pork Tenderloin with Fried Rice brings as much joy to your table as it has to mine. The combination of savory, sweet, and umami flavors is simply irresistible. Don’t be afraid to experiment with different vegetables and seasonings to make it your own. And most importantly, enjoy the process of creating a delicious and satisfying meal for yourself and your loved ones. I’d love to hear your feedback and any variations you try! Perhaps pair this dish with a crisp, dry Riesling or a refreshing glass of iced green tea. Happy cooking!

Marinated Oriental Pork Tenderloin With Fried Rice Recipe