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Pork Tenderloin with Sesame Ginger Glaze and Warm Cabbage Slaw

A Bountiful Kitchen


  • 2 1/2 lb Pork Tenderloin
  • 1/2 cup balsamic port vinegar I used “O” brand, regular balsamic is fine
  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 4 tablespoons sesame oil
  • 4 tablespoons grated fresh ginger
  • 2 shallot peeled and chopped (about 1/2 cup)
  • salt and pepper
  • olive oil for searing meat


  1. Place the pork tenderloin in a gallon Ziplock bag. Whisk all of the ingredients together in a bowl and pour 3/4 cup of the marinade over the pork. Squish the pork around in the bag to make sure has covered all areas of the pork. Reserve the remaining (about 3/4 cumarinade to make a reduction after the pork is cooked. Do not put the reserve marinade on the pork. Set aside remaining marinade.
  2. Marinate the pork for at least 2 and up to 24 hours in refrigerator.
  3. This is a good time to wash and cut up the cabbage and carrots for the warm slaw to be served with the pork.
  4. Preheat oven to 425, with rack on top third of oven.
  5. When the pork is done being marinated, Turn the heat on the stove to medium high heat. Place a tablespoon or two of olive oil into the pan after the pan is hot.
  6. Remove the meat from the marinade and season the meat generously with salt and pepper. Let any excess marinade drip off the meat before searing, so you won’t get splattered by the hot oil/liquid reaction. Discard marinade.
  7. Using tongs, carefully sear the meat on all sides for about 2 minutes per side. When the meat is browned on all sides, remove from pan with tongs and set on a baking sheet.
  8. Cook for 15-18 minutes at 425. Do not over cook. Remove meat from oven, and immediately wrap meat in Saran or other plastic wrap tightly. Set aside.

Make the reduction:

  1. Take the remaining reserved marinade (that was not used with meaand place in the same pan used to sear the meat, do not wipe out pan. Heat over medium high heat until boiling. Simmer for about one minute. Add water if too thick (1-2 tablespoons). Remove from heat.
  2. Remove the meat from plastic wrap. Place on cutting board and slice into 34-1 inch thick medallions. Place the meat on a serving platter and pour the sauce over the meat.

    Serve with warm cabbage slaw and tarragon mayo.

    Serves 8

Recipe Notes

**Very Important**-
Buy the right kind of pork. This isPork Tenderloin. The package is long and skinny. Pork Tenderloin is often confused with Pork Loin. Do not buy Pork Loin roast. It’s usually a fat (shaped) roast. It doesn’t work well with this cooking method. I can’t tell you how many times a friend has called and said they are ready to make a recipe that calls for Pork Tenderloin, but instead have purchased Pork Loin roast. Oops. Check the name of the cut of meat carefully. Remember, the package is long and skinny. You may purchase Pork Tenderloin at any grocery store or at Costco in a two-pack. If you purchase in a two pack, usually one side of the package will weigh about 2 1/2 lbs. or enough for a single recipe above. If you double the recipe, I would 1 1/2 times the sauce. You won’t need two times the sauce/marinade.
– If you are following instructions for make ahead (above in the post) remove the meat from the fridge about an hour before cooking, and let sit on counter in bag.
-Make sure the oven is preheated for at least 10 minutes before cooking the pork. You want the oven to be all the way up to temperature.
-Wrapping the meat: Use plastic wrap. This adds an extra measure of trapping the juice in, and next to the meat. If you are waiting more than about 10 minutes to serve dinner after the pork is cooked, try wrapping in foil over the plastic wrap as well to keep it warm. One more note about wrapping the meat in plastic wrap. I watched a chef from the Grand America Hotel in action last year at a fund raising dinner. He wrapped the pork roast he cooked in plastic wrap. If it’s good enough for the Grand, it’s good enough for me
-Don’t over cook the meat. it will continue to cook after removed from oven while wrapped in plastic wrap.