Asian Pork Loin
Why You’ll Love This Asian Pork Loin Recipe
This easy Asian pork loin recipe is perfect when you do not want to stand over the stovetop for a long time. The pork rests in a flavorful marinade, then is quickly seared and baked in the same pan for simple cleanup.
Soy sauce, ginger, and sesame oil combine with spicy sriracha, honey, and Worcestershire sauce to create a sweet, savory, and gently spicy Asian pork loin marinade. The pork absorbs those flavors beautifully as it rests.
I love serving this pork with coconut jasmine rice and broccoli. Simple sides allow the flavorful pork and pan sauce to remain the stars of the meal.
How to Make Asian Pork Loin
Using a gallon size ziplock bag, add the grated ginger, sesame oil, soy sauce, Worcestershire, sriracha, and honey. If you prefer to not use a plastic Zip-lock bag, you can use a glass baking dish.
Add the pork loins to the bag. Squeeze out as much of the air as possible and swirl the loins around so they get evenly coated with the marinade.
Place the bag in a Pyrex or shallow dish, then refrigerate it for at least 30 minutes.
Tip! The dish will prevent any spills into the refrigerator in case of any leaks from the bag.
Before cooking, let the pork loins sit at room temperature for at least 10-15 minutes.
Preheat the oven to 350°F.
Set a large frying pan on high and add enough olive oil to coat the bottom.
Once the oil is hot, add the loins one at a time.
Tip! Make sure you are wearing an apron as the splatter will be big!
Sear the loins for about 2-3 minutes per side. Sear all sides.
Add the marinade from the ziplock bag into the pan and turn off the heat.
Insert an oven-safe thermometer into the thickest part of the largest loin.
Bake the pork until the thermometer reaches 155°F, about 10–15 minutes for medium-well pork.
Tip! The temperatures for cooked pork are as follows: 145-150º for medium rare, 150-155º for medium, 155-160º for medium well and 160º for well done.
It is important to keep in mind that after removing the pork from the oven, the temperature will continue to rise for the next 5 minutes or so.
After the pork has reached the desired temperature, remove from the oven.
Transfer the loins to a separate plate or cutting board and let them rest for at least 5 minutes so the juices stay inside the pork.
Tip! If you slice the pork immediately after removing it from the oven, the juices will run out and leave the pork dry.
Once the pork has rested, slice the loins and serve. Pour the cooked marinade into a gravy boat, then spoon the sauce over the pork.
Served with rice and simple vegetables, this makes a fantastic meal. The leftovers are even better!
Enjoy!
More Easy Dinner Recipes
If you enjoy this Asian pork loin, try my Crispy Pork Chops with Peach Pan Chutney, Cuban Roasted Pork, or Maple Dijon Chicken with Bacon.
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Asian Pork Loin
Equipment
- 1 large oven safe frying pan
- 1 oven safe meat thermometer similar to mine, but not my exact model
- 1 Microplane for grating the ginger
- 1 Chef’s knife similar to the one I use, but not my exact model
- 1 Glass baking dish with lid I use and love this exact Pyrex set. If you prefer to marinate your pork loins in a glass container instead of a plastic zip-top bag, the tight-fitting lids help keep the marinade contained and prevent spills. If your frying pan is not oven-safe, sear the pork in the pan first, then transfer the pork and marinade to the 3-quart Pyrex dish for baking. The lidded dishes are also wonderful for storing any leftovers.
Ingredients
- 2 1-pound lean pork loins they are usually sold together
- 1 tablespoon grated ginger
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
- 1/4 cup Worcestershire sauce
- 1 tablespoon sriracha
- 2 tablespoons honey
Instructions
- In a gallon-size zip-top bag, combine the grated ginger, soy sauce, sesame oil, Worcestershire sauce, sriracha, and honey.
- Add the pork loins to the soy sauce mixture and turn them until evenly coated.
- Press out as much air as possible without spilling the marinade, then seal the bag.
- Place the bag in a Pyrex or shallow dish to prevent spills.
- Refrigerate the loins for at least 30 minutes so the marinade can flavor the meat.
- Preheat the oven to 350°F.
- Before cooking, allow the loins to sit at room temperature for 10–15 minutes.
- In a large frying pan, add enough extra-virgin olive oil to coat the bottom.
- When the oil is hot, add the loins one at a time.
- Sear the pork loins until golden, about 2–3 minutes per side.
- Insert an oven-safe thermometer into the thickest part of the largest pork loin.
- Once the loins are seared, bake the pork until it reaches your desired temperature.
- Cook to 145–150°F for medium-rare, 150–155°F for medium, 155–160°F for medium-well, or 160°F for well-done. Keep in mind that the temperature will continue to rise for about 5 minutes after the pork leaves the oven.
- Once the pork reaches the desired temperature, remove it from the oven and transfer it out of the hot pan.
- Let the pork loins rest for about 5 minutes before slicing.
- Pour the liquid from the pan into a gravy boat or bowl for easy serving.
- Slice the loins and serve with your choice of sides.
- Enjoy!