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


  • 1 1⁄2 tsp. salt, divided
  • 1⁄4 tsp. ground ginger
  • 1⁄4 tsp. ground cardamom
  • 1 tsp. ground black pepper, divided
  • 2 tsp. olive oil
  • 2 pork tenderloins (1lb. each), trimmed
  • 1⁄2 cup chicken stock


  • Place rack on bottom third of the oven, then preheat the oven to 500°F.
  • Combine 1 teaspoon salt, ginger, cardamom, 1⁄4 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.