Asian-style pork tenderloin

Looking for a flavorful twist on a classic cut of meat?

This Asian-style pork tenderloin is tender, juicy, and packed with bold umami flavours thanks to a savoury sauce inspired by East Asian cuisine. Paired with delicious pak choi and a fresh, delicate, and vibrant salad, this dish is light yet satisfying, perfect for a balanced lunch or a fuss-free dinner.

It’s a great way to elevate your weekly meal routine with minimal effort and maximum flavour. Plus, it looks as good as it tastes.

Perfect for serving guests or treating yourself midweek.

Ingredients: (for 2 portions)

• 1 onion
• 1 medium cucumber
• 1 big carrot
• 1 lime
• 2 pieces of pork tenderloin (or any meat you like) – I had 2 pieces of 130 g each
• 1 pak choi
• 20 ml sesame oil
• half lettuce
• 15 ml fish sauce
• 10 ml olive oil
• 10 ml soy sauce
• 1 tablespoon sambal sauce
• 1 teaspoon sugar
• salt + pepper
• 20 g roasted peanuts
• 1 clove garlic

Preparation:

We start by seasoning the meat with salt and pepper to taste. We set it aside on a plate.

Rinse the pak choi thoroughly and separate the leaves from the base. Peel and finely chop the onion. Then, peel the garlic and either mince it finely or press it using a garlic press.

Heat the oil in a large frying pan. Once hot, add the chopped onion and sauté for 1–2 minutes. Stir in the pak choi leaves and garlic, mixing everything well. Cook for another 2–3 minutes.

Pour in the soy sauce and a splash of water, give it another good stir, then let it simmer gently over low heat for about 2 minutes.

Rinse the cucumber, slice it in half lengthwise, and scoop out the seeded centre with a teaspoon. Then cut it into even slices. Peel the carrot, cut it into 2–3 chunks, then slice each chunk evenly and cut the slices into thin strips. Wash the lettuce thoroughly and chop it finely. In a bowl, combine the lettuce, cucumber, and carrot. Drizzle with a bit of olive oil, season with salt and pepper, and toss everything together until well mixed.

I used the Tefal OptiGrill and selected the “pork” setting to cook the meat. But feel free to use whatever works best for you: a non-stick pan with a little oil, a grill pan, an air fryer, or any other method you prefer.

While the meat is cooking, prepare the sauce: mix the fish sauce, sesame oil, sambal and sugar.

Once the meat is cooked, transfer it to a wooden board and slice it into even slices. Grab two serving bowls and start by dividing the salad between them. Next, add the sautéed pak choi evenly on top. Place the sliced pork over the veggies, sprinkle with chopped peanuts, and finish by drizzling the sauce over the meat.

Only add salt if needed: since both soy sauce and fish sauce are already quite salty, you’ll likely find no extra seasoning is necessary.

Serve with lime wedges on the side: squeeze some juice over the dish if you’d like to add a fresh, zesty kick.

If you try the recipe, let me know how you liked it! 😊

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