Asian Marinated Grilled Pork Tenderloin

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The tenderloin was delicious but the sauce was too salty to use and was thrown out. I liked the tenderloin enough to try this again with low sodium soy sauce. Should that alteration work, then great; otherwise, it would seem like a waste of ingredients to do again.

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Anne is the deal! Salt haters, adjust to make yourself happy! I use low sodium products in all of my cooking. The flavor profile for this pork tenderloin is amazing! It was great to use the marinade as a sauce as well. I want more new shows from Anne!

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absoulutly wonderful!!!!

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easy and delicious

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I made this recipe from notes I took while watching this episode on television. I wanted a nicely printed copy but have noticed these differences: I don't recall her using either orange zest or coriander seed rub. I reduced the recipe in half because I grill only one (1 tenderloin. The soy sauce should be only 1/4 cup (2 ounces to 1/3 cup (4 ounces of rice vinegar. I use garlic and ginger to taste (3 to 5 garlic cloves and 1.5 to 2 inches of ginger. We loved it. So easy and so good. I brought the remaining marinade to a boil then, strained it; it's so good. I highly recommend it.

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Used only one tenderloin for my husband and myself. Was quite delicious. Served it with Sub Gum Rice and sauted snap peas.

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This coming from Anne - yes very very very salty. Must use Low Sodium Soy to make this close to edible (for our taste. Even using the low-sodium soy, it had a very (toostrong flavor. I tried to cut it back using honey, more (unseasoned rice vinegar, and several squeezes of the orange juice. Still ended up pretty strong ... not sure how to balance it out better - maybe add water to it the next time. I will try it again though. The Pork turned out nicely flavored -- albeit looked gray after marinading for 7 hours. So I can only imagine what it wold look like marinading overnight ... probably try just marinading for like 5 hours next time. I served it with the Ginger Snap Peas & wilted Spinach -- that turned out to be a nice side, with some brown rice.

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Yumm! Loved this even tho we can't eat chili paste and had to leave it out. Still very tasty and used the leftovers in broccoli stir fry the next day. Double yum! PS Used a meat thermometer to be sure it was cooked enough. Took a little more time for the thickest part of the tenderloin.

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I took the advice of other's regarding the salt and used low sodium soy sauce which I was told by a chef to use. Also, when purchasing chicken stock he said to look for low sodium when buying that as well. I hope this helps some of. Anyway, I loved it with the low sodium soy sauce change.

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I used the marinade for 6 pork tenderloins at our 4th of July celebration. Obviously had to increase the volume. Everyone exclaimed how good it was. I'm sending friends to your page so they can run a copy.