Bangkok-Style Roasted Pork Tenderloin

This is a great dish to make when you’re in a hurry. Serve with a salad, some vegetables, and rice, and you can still have the whole meal ready in 30 minutes.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 1½ tsp. salt, divided
  • ¼ tsp. ground ginger
  • ¼ tsp. ground cardamom
  • 1 tsp. ground black pepper, divided
  • 2 tsp. olive oil
  • 2 pork tenderloins (1lb. each), trimmed
  • ½ cup chicken stock

Directions

  • Place rack on bottom third of the oven, then preheat the oven to 500°F.
  • Combine 1 teaspoon salt, ginger, cardamom, ¼ teaspoon pepper, and oil in a small bowl. Rub each of the tenderloins with half of the spice mixture. Place the tenderloins in a roasting pan and cook for 10 minutes. Turn the tenderloins over and roast for 10 more minutes or until done to your liking.
  • Transfer the pork to a serving platter, cover with foil, and let rest.
  • Pour off any fat that has accumulated in the roasting pan. Place the pan on the stovetop over high heat and add the stock. Bring to a boil, scraping the bottom of the pan to loosen any cooked-on bits. Season with remaining salt and pepper.
  • To serve, slice the tenderloins into thin slices. Pour a bit of the sauce over top, passing more separately at the table.

Recipe Information

Serves: 4

Ingredients

  • 1½ tsp. salt, divided
  • ¼ tsp. ground ginger
  • ¼ tsp. ground cardamom
  • 1 tsp. ground black pepper, divided
  • 2 tsp. olive oil
  • 2 pork tenderloins (1lb. each), trimmed
  • ½ cup chicken stock

Directions

  • Place rack on bottom third of the oven, then preheat the oven to 500°F.
  • Combine 1 teaspoon salt, ginger, cardamom, ¼ teaspoon pepper, and oil in a small bowl. Rub each of the tenderloins with half of the spice mixture. Place the tenderloins in a roasting pan and cook for 10 minutes. Turn the tenderloins over and roast for 10 more minutes or until done to your liking.
  • Transfer the pork to a serving platter, cover with foil, and let rest.
  • Pour off any fat that has accumulated in the roasting pan. Place the pan on the stovetop over high heat and add the stock. Bring to a boil, scraping the bottom of the pan to loosen any cooked-on bits. Season with remaining salt and pepper.
  • To serve, slice the tenderloins into thin slices. Pour a bit of the sauce over top, passing more separately at the table.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat8g
Saturated Fat2.5g
Cholesterol135mg
Sodium1020mg
Total Carbohydrate2g
Dietary Fiber0g
Sugars0g
Protein48g