August 23, 2021

Garlic Ginger Shoyu Pork Tenderloin

This Garlic Ginger Shoyu Pork Tenderloin is sweet and savory with a generous dosage of garlic and aromatics. It’s a great low carb meal whether on its own or paired with produce!

This Garlic Ginger Shoyu Pork Tenderloin is gently sweet and savory with a generous dosage of garlic and aromatics. It is perfect for fall and transitioning to spring! That said, here is a little back story on this recipe: Andrew requested pork tenderloin for his birthday dinner. He absolutely loves anything that is tangy and sweet and his family is very much a fan of pork. Though I avoid cooking red meat, this is, after all, the Kitchen Journal and I never know when I need to refer to previous notes as a key for another recipe (like a vegetarian version of this marinade with crispy tofu?? YUM!) So anyways, long story short, this recipe was worth writing about and I hope, if you try this, that you enjoy it too! Recipe below!

Garlic Ginger Shoyu Pork Tenderloin



  • 2 pork tenderloins (approximately 1 lb. each)
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 2 Tbs fresh ginger (grated or finely minced)
  • 3 stalks green onions (about 1/3 cup, sliced)
  • 4 Tbs salted butter, divided
  • 3 Tbs freshly minced garlic (more or less to preference)
  • 1/4 cup vegetable broth
  • 1 Tbs toasted sesame oil
  • 1/3 Tbs shoyu / soy sauce
  • 3 Tbs lime juice
  • 3 Tbs raw honey (preferably local)

Method for Garlic Ginger Shoyu Pork Tenderloin:

  1. About 30 minutes before starting this roast, take the pork loin out of the fridge and let it sit at room temperature. Preheat the oven to 400°F. Then dry the pork tenderloins well, using paper towels.
  2. Season the tenderloins with salt and pepper and rub the all over the sides.
  3. Heat the butter in a large cast iron/frying pan over medium-high heat. When ready, add the pork, (working in 2 batches if needed, if your pan is not big enough to fit both tenderloins without them touching. You want the pieces to brown, not steam.) I figure about 2 Tbs butter per tenderloin.
  4. Sear the pork tenderloins on all sides until browned (about 6 minutes) then transfer the pork to a baking dish. (Or if your pan is large enough and is oven-safe, I suggest setting aside to use the same pan- because less dishes amirite?)
  5. Afterwards, return to the pan and add the garlic, ginger and green onions. Once fragrant (about 1 minute) add the broth, toasted sesame oil, honey, lime juice and shoyu/soy sauce. Scrape the bottom of the pan to remove any bits (otherwise known as deglazing) then increase heat to boil for about 1 minute or until it reduces and thickens.
  6. Afterwards, pour this sauce over the pork then cover the baking dish with foil.
  7. Transfer the baking dish to the oven and bake for 20-25 minutes, or until the pork tenderloins reach an internal temperature of 145°F.
  8. When ready, remove from the oven and allow the pork rest for at least 10 minutes without the foil before slicing into. (This helps the juices lock in the juices while the meat continues cooking internally as it cools off overall. This crucial step helps create tender and more flavorful results.)
  9. Finally, slice into 1/2 inch thick rounds and transfer to a serving dish. Spoon the sauce remnants, garnish and enjoy!


  • Slice into 1/4″ rounds and pair with Boston/butter lettuce, topped with thin, freshly sliced veggies like cucumbers, radishes, peppers and garnish with scallions, cilantro, mint and crushed peanuts for delicious lettuce cups!
  • For more delicious recipes to create or pair alongside (like this Orange Sesame Cashew Salad!), visit the Kitchen Journal.