This Asian marinade is my latest obsession. Full of garlic and ginger, it would be delicious on any kind of meat — but it’s a perfect match for pork tenderloin! 

If you’re looking for a quick and easy protein to add to your dinner rotation, put this Asian marinated pork at the top of your list. 

Marinating the pork for several hours brings out the very best flavor of the meat. This recipe uses a blend of salty, savory, spicy and sweet ingredients to make every one of your taste buds happy! I love the way the pork develops perfectly crisp edges in the oven while the inside stays tender and juicy. 

Served on a bed of white rice or all on its own, this crispy and juicy asian pork tenderloin is a family favorite! 

What kind of pork do I need? 

This is a pork tenderloin recipe. Do not use pork loin which is a different cut of meat, despite the similar name! Pork tenderloin is a smaller, thinner cut of meat which cooks more quickly than loin. Another reason why I love it for busy weeknight meals! 

Make sure to choose a good quality pork tenderloin, too. The quality of your pork tenderloin can make a big difference in the taste of your dish, even if it’s covered in this delicious Asian sauce. Look for a tenderloin that is pink in color with a little bit of marbling. Avoid tenderloins that are discolored or have a lot of fat. 

Take a look at my Guide to Pork Cuts for more tips and tricks on choosing the best pork tenderloins. 

Asian Pork Tenderloin Marinade Ingredients 

 Now that you’ve selected a perfect cut of pork tenderloin, it’s time to assemble the sauce ingredients for the pork marinade: 

• Soy sauce – I used a low sodium variety
• Rice wine vinegar
• Light brown sugar
• Garlic cloves  – minced
• Fresh ginger – peeled or minced
• Sesame oil
• Hot sauce or chile paste- I used Sriracha for some kick
• Green onions – sliced, for garnishing the roasted pork. 
• Sesame seeds – for garnish, if desired

Mix together all the ingredients in a large bowl, then add the pork tenderloin and let it marinate in the refrigerator!

How long do I need to marinate pork?

When it comes to marinating, the longer the better (usually). The best way to get the most flavor and juiciness is to let the pork marinate for a full 4 hours. You can even let this pork marinate overnight if you want! Just keep it well covered and, of course, refrigerated the entire time. I like to use a resealable bag.

If you’re too hungry to wait 4 hours for the pork to marinate, don’t sweat it! You can cut the marinating time down to as little as 30 minutes. You’ll still notice a huge enhancement of the flavor compared to if you skip the marinate time completely. 

I don’t recommend marinating the pork for less than 30 minutes, so plan to start prepping this roasted pork tenderloin meal at least an hour before dinner time. 

How to oven roast pork tenderloin

Now that you’ve let that tenderloin soak up as much of the juicy marinade as possible, it’s time to roast! 

To roast pork tenderloin, place it on an aluminum foil lined baking pan. Do NOT cover the meat! Place it in a preheated oven and let it roast until the internal temperature reaches 145° F on a digital meat thermometer. In my oven, cooking time can take anywhere from 18 to 20 minutes. 

Take your beautiful roasted tenderloin out of the oven. Now let it rest on the baking pan for about 5 minutes before cutting. This pork smells so amazing that it always takes some will power not to cut a big slice off right away. But the rest time is as important as the marinating time to ensure the pork tastes as flavorful and juicy as possible. 

Serving Suggestions 

Don’t throw away all that good leftover marinade! 

Set it aside and use it to make an A-MAZING dipping sauce to serve with roast pork. 

While the pork is resting, pour the reserved marinade into a sauce pan. Bring it to a boil over medium-high heat and let the marinade cook for 2 minutes. It will reduce and thicken, perfect for dipping or drizzling over the pork.

Serve slices of roasted pork tenderloin garnished with green onions and a side of sauce. It pairs well with all kinds of starchy and vegetable side dishes. I love Asian marinated roast pork on a simple bed of fluffy jasmine rice. Coconut rice would be a tasty accompaniment too! 

Remember that Peanut Butter Broccoli recipe I shared a few weeks ago? That’s another great side dish to serve with pork roast as are these Maple Bacon Brussels Sprouts.

More Pork Recipes

After my various pig farm visits to Iowa and South Dakota, pork is one of my favorite meats to cook. It’s generally inexpensive, easy to cook and always full of flavor! 

If you like today’s marinated pork tenderloin recipe, check out my Jack Daniel’s Pork Tenderloin. It’s made with a whiskey infused sauce for a crowd pleasing kick. You’ll love this Slow Cooker Spicy Orange Pork Roast too. So much better than takeout! 

This Dijon Herb Roasted Pork with Cranberry Pear Chutney would be perfect for a fancy dinner party—and it’s easy to make. For a simple family meal at home, you can’t do much better than a pan of Parmesan Pork Chops or Easy BBQ Pork Mac & Cheese. 

My Sweet and Spicy Coca-Cola Shredded Pork Bites are always a hid at parties and potlucks. So are these Pork Potstickers and these easy Cheesy Spiced Pork Burgers. 

What’s your favorite way for cooking pork tenderloin? 

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Roasted Pork Tenderloin

This roasted pork tenderloin is marinated in a spicy, sweet soy sauce for an incredible flavor! An easy-to-make protein for any night of the week.

Course Dinners

Cuisine Asian

Keyword Roasted Pork Tenderloin with Asian Marinade

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinate time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 4 servings

Calories 251kcal

Author Lynne Feifer

Ingredients

• 1 – 1½ lb pork tenderloin
• ¼ cup low sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp light brown sugar
• 2 cloves garlic minced
• 1 tbsp fresh ginger grated or minced
• 1 tsp sesame oil
• ½ tsp sriracha or other hot sauce
• 2 tbsp green onions sliced, for garnish

Instructions

• In a gallon sized plastic bag or large mixing bowl, combine the marinade ingredients. Add pork tenderloin. Refrigerate for at least 30 minutes or up to 4 hours.
• Preheat oven to 400 °F. Line a baking sheet with tinfoil and lightly grease with oil or baking spray.
• Remove pork from the marinade and place on the baking sheet. Set aside the marinade to use later.
• Bake for 18 – 20 minutes, or until the internal temperature of the pork reaches 145° F. Remove cooked pork from the oven and allow it to rest 5 – 10 minutes.
• Meanwhile, transfer the reserved marinade to a sauce pan. Bring to a boil on the stove top. Cook for 2 minutes until sauce begins to thicken. Serve pork with sauce and sliced green onions.

Notes

This pork is best served the same day it is made. Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave and enjoy within 3 days. 

See blog post for more recipe tips and tricks!

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 8g | Protein: 37g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 678mg | Potassium: 755mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg

The post Asian Marinated Roasted Pork Tenderloin appeared first on 365 Days of Baking.

I have partnered with the National Pork Board to bring you this recipe. As always, all opinions are 100% my own. I thank you for your support of 365 Days of Baking and More and of the brands I believe in and promote.

I have to say that pork potstickers are one of my favorite things to eat! I love the juicy filling inside combined with the crunch of the classic crispy bottoms. Dip them in a savory vinegar sauce and enjoy!

What is the difference between Potstickers, Gyoza and Dumplings?

Sometimes when we are discussing Asian cuisine, we get our terms mixed up or just get lazy and call similar things by the same name. There are notable differences, though:

Dumplings: This is a catch-all term found in all sorts of cuisines. They have a variety of fillings and can be sweet or savory. Dumplings can be cooked in various ways as well; you might have them boiled, steamed, fried, or even served in soup.

Gyoza: These are Japanese dumplings that usually contain meat and vegetables wrapped in a thin dough. They are often served steamed or pan-fried. Gyoza are smaller than a potsticker, and the dough is often thinner and more delicate.

Potstickers: These are a specific type of Chinese dumplings. The legend is that a chef intended to boil his dumplings in a wok but got distracted, leaving the water to boil away. The dumplings stuck to the pan, producing what we now call a potsticker.

The potsticker wrappers are made from a thicker dough and are commonly made by frying, steaming, then frying again. We use this fry-steam-fry method in the recipe for this type of dumpling! 

What kind of pork is used in these Potstickers?

This recipe calls for ground pork. Did you know Ground Pork is made from the shoulder, also commonly known as butt or Boston Butt?

Well, the reason it’s called Boston Butt is this: the front shoulder cut of the pig was stored by colonial New England butchers in large wooden barrels called, yup you guessed it, butts. They were used for storage or transport and that particular shoulder cut of the pig eventually became known around the country as a New England specialty.

Pork Potstickers Ingredients

Gather the following ingredients for your potsticker filling:

• Cornstarch
• Sugar
• Baking soda
• White pepper
• Ground pork
• Minced garlic
• Soy sauce
• Freshly grated ginger (dried is ok)
• Hoisin sauce
• Sesame oil
• Shredded cabbage
• Green onions

You’ll whisk together soy sauce, rice vinegar, and chili paste for a savory dipping sauce

How to make the Pork Potsticker filling

First, don’t worry about making your own dumpling wrappers. Buy some potsticker or gyoza wrappers at the grocery store.

In a small bowl, whisk together the cornstarch, sugar, baking soda, and white pepper. In a large bowl, combine the pork, garlic, soy sauce, ginger, Hoisin sauce, sesame oil, cabbage, green onions, and cornstarch mixture. Mix with a wooden spoon until well combined.

Cover with plastic wrap and refrigerate for at least 30 minutes.

Why is there cornstarch and baking soda in potstickers?

You’ll notice that I use cornstarch and baking soda in the filling. The cornstarch makes for a smooth filling and the baking soda helps to tenderize the meat.

How to assemble Potstickers

If you’re a visual person, I find this video on YouTube for making potstickers and how to fold them is extremely helpful. It is the way I describe how to seal the dough. You’ll be able to find other videos as well if you find this method doesn’t work for you. Because isn’t everything on YouTube nowadays?

Here’s my best written explanation if that helps you:

-Cradle one of the potsticker wrappers in your non-dominant hand. Lightly dip your finger in the bowl of hot water and wet it all around the edge. Using a small cookie scoop or two teaspoons of filling, place the filling into the center of each wrapper. Fold the edges up, but do not put them together yet.

-Pinch one end of the wrapper together. Place the thumb of the hand holding the potsticker just above the filling in the wrapper. Push the side of the wrapper furthest away from you slightly towards the sealed end, grabbing and sealing it together with your opposite hand.

-By doing this, you’ll create a small fold each time and form a natural crescent shape. Do that for another three or four folds, sticking the dough together as you go and seal the other end. When finished, they should have a body that is slightly curved, and a flattened bottom with about 4 – 5 pleats on the top.

Alternately – you can use this super cool tool!
Using a dough press can make the process easier for you if making the pleats is intimidating.
Just follow these steps:
-Place a potsticker wrapper on top of the dough press, and using your finger, dip your finger into the bowl of water and wet it around the edge, making sure that there is enough moisture to completely seal.

-Put a cookie scoop of filling into the center of the wrapper and fold the press over. Push down hard to apply enough pressure to seal the edges. And you’re done!

Note: I did find that the process went MUCH more quickly using the press however, occasionally some of the edges didn’t stick together and opened up while cooking. So you need to make sure you’re wetting the edges enough so that they stick together and press down hard enough to seal them.
I also enjoyed the using my hands to make the dumplings, but you can use whatever way works for you.

Cook Your Pork Potstickers

When ready to cook, heat a non-stick skillet over medium-high heat and add the tablespoon of olive oil. Place the potstickers flat side down into the pan. Only put as many as you can fit in a single layer.

Cook for one minute without touching or until the bottoms are golden brown. Pour the 1/4 cup of water into the pan and immediately cover it with a lid.

Reduce to medium heat and cook for 3 – 4 minutes or until all the water has disappeared. Remove the lid and cook for an additional minute.

Make your dipping sauce and drizzle over potstickers or serve it on the side for dipping.

How many calories per serving?

This recipe makes about 46 potstickers. The nutritional information has been calculated to serve 9 people with 5 potstickers per person (and one additional for the chef. 😉). One serving is 285 calories.

Can I make these ahead of time?

If they haven’t been cooked then you can make them a day ahead. Place them in a tightly sealed container and refrigerate. Remember, no longer than two days MAX as the dough starts to become mushy, and it is raw meat inside.

Storing Potstickers In the Refrigerator

Once they are cooked and cooled, keep these in the refrigerator in an airtight container for up to 2 days. After that, the wrapper will start to get soggy.

Can I freeze leftover potstickers?

Place them on a parchment-lined baking sheet after you’ve filled them so they aren’t touching, and freeze for at least 8 hours. When frozen, place them in a plastic bag and seal them. You’ll be able to enjoy them whenever you’d like. Just know that it will take a few minutes longer for them to cook, and there’s no need to thaw them first.

If you like Pork Potstickers, then you’ll enjoy these other pork dishes:

• Slow Cooker Spicy Orange Pork Roast
• Jack Daniels Pork Tenderloin
• Dijon Herb Roasted Pork with Cranberry-Pear Chutney
• Sweet and Spicy Coca-Cola Shredded Pork Bites
• Rosemary Pork Medallions with Mushroom Wine Sauce

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Pork Potstickers

These easy Pork Potstickers with ground pork, ginger, garlic, cabbage and soy sauce wrapped in a light dough are perfect as an appetizer or main course!

Course Appetizer, Dinners

Cuisine Asian

Keyword Pork Potstickers

Prep Time 30 minutes minutes

Cook Time 6 minutes minutes

Refrigeration 30 minutes minutes

Total Time 1 hour hour 6 minutes minutes

Servings 9 servings

Calories 285kcal

Author Lynne Feifer

Ingredients

Potstickers

• 1 teaspoon cornstarch
• 1 teaspoon sugar
• ¾ teaspoon baking soda
• ¼ teaspoon white pepper
• 1 lb. ground pork
• 3 cloves garlic minced
• 1 tablespoon soy sauce
• 1 ½ teaspoons freshly grated ginger
• 1 teaspoon Hoisin sauce
• 1 teaspoon dark sesame oil
• 1 cup shredded cabbage chopped
• 2 green onions – greens and whites chopped
• 50 potsticker wrappers
• small bowl of water
• 1 tablespoon olive oil
• ¼ – ⅓ cup water

Dipping Sauce

• 3 ½ tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• ¾ teaspoon chili paste
• sesame seeds if desired

Instructions

• In a small bowl, whisk together the cornstarch, sugar, baking soda and white pepper.
• In a large bowl, combine the pork, garlic, soy sauce, ginger, Hoisin sauce, sesame oil, cabbage, green onions and cornstarch mixture. Mix with a wooden spoon until well combined.
• Cover with plastic wrap and refrigerate for at least 30 minutes.

To Assemble

• Cradle one of the potsticker wrappers in your non-dominant hand. Lightly dip your finger in the bowl of water and wet all around the edge.
• Using a small cookie scoop, or two teaspoons of filling, place filling into the center of the wrapper.
• Fold the edges up, but do not put them together yet.
• Pinch one end of wrapper together.
• Place the thumb of the hand holding the potsticker just above the filling in the wrapper. Push the side of the wrapper furthest away from you slightly towards the sealed end, grabbing and sealing it together with your opposite hand. By doing this, you’ll create a small fold each time and form a natural crescent shape.
• Do that for another three or four folds, sticking the dough together as you go and seal the other end.
• When finished, they should have a body that is slightly curved, and a flattened bottom with about 4 – 5 pleats on the top.

Instructions for using a Dough Press

• Place a potsticker wrapper on top of the dough press, and dip your finger into the bowl of water to wet around the edge, making sure that there is enough moisture to completely seal.
• Put a cookie scoop of filling into the center of the wrapper and fold the press over. Push down hard to apply enough pressure to seal the edges.
• Note: I did find that the process went MUCH more quickly using the press however, some of the edges didn't stick together and opened up while cooking. Therefore, make sure you're putting enough water on the edges to stick them together then press down hard enough to seal them.

Cooking

• When ready to cook, heat a non-stick skillet over medium-high heat and add the tablespoon of olive oil.
• Place the potstickers flat side down into the pan. I can fit about 15 comfortably into my 10-inch non-stick skillet.
• Cook for one minute without touching or until the bottoms are golden brown.
• Pour the 1/4 cup (or 1/3 cup – I use 1/3 cup when cooking 15 at a time) of water into the pan and immediately cover with a lid.
• Reduce heat to medium and cook for 3 – 4 minutes or until all the water has disappeared.
• Remove lid and cook for an additional minute.

To Make the Sauce

• In a small bowl, whisk together the soy sauce, rice vinegar and chili paste.
• Drizzle with sauce or serve it on the side for dipping.

Notes

• This recipe makes about 46 potstickers and nutritional information has been calculated for 5 potstickers per person.
• See video in post of ‘How to Assemble’ that I recommend for folding them. 
• I’ve found it helpful to remove the pan from the heat as you add the water then quickly cover it as you return it to the burner. It will help prevent the oil from spattering. 

Nutrition

Serving: 1serving | Calories: 285kcal | Carbohydrates: 27g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 703mg | Potassium: 233mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg

This post was originally published November 16, 2017. It has been updated in format and with pictures on July 5, 2023.

The post Pork Potstickers appeared first on 365 Days of Baking.