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Low Carb Asian Pork Tenderloin

Low Carb, Trim Healthy Mama S Asian Tenderloins, make this soon!!!

My family loves Mexican food but we also love Asian food. This was an absolute hit with my whole family. I am feeding 2 teen/adult boys so I need to make sure I have plenty. If you are feeding a smaller group, only make one tenderloin. How I save money on meals like this is buy my meat at a grocery store that does buy one get on free. That is where I purchased both of these tenderloins. I hate paying full price on meat, so I am always looking at ways to save a little money.

Do you need to add a super simple and delicious meal to your menu?

If you answered yes, then add this recipe to your menu. This recipe is so easy and delicious. You make up a marinade, add your tenderloins to a gallon baggie, pour in marinade. Keep in your fridge until you are ready to bake it. Bake in your oven until cooked to an internal temperature of 145 degrees. How simple and easy is that? The hardest part was waiting for them to cook to a safe temperature. This recipe is so easy, it most likely is going to become a regular on your menu.

My tenderloins weren’t the same size, they weighed the same but one was wider and one was skinnier.

If you are in the same situation, you might need to take one out a little earlier. Once they have baked for 30 minutes, check the internal temperature. Check every 5-10 minutes, or as needed. These ended up needing to be baked for 45 minutes. I really was so happy how this turned out. Serve this with my Asian slaw. Another super easy recipe. I made the slaw while the tenderloins baked. If you need a dairy free, lighter recipe, try this one soon. A lot of my recipes are heavy s recipes. I am working on trying to get a few more of those recipes on here, by request. Here is the recipe.

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5 from 1 vote

Low Carb, THM S, Asian Pork Tenderloins


  • 2 24 oz Pork Tenderloins
  • 1/3 C Bragg's or Soy Sauce
  • 1/4 C Balsamic Vinegar
  • 1/4 C Olive Oil 1 1/2
  • 1 1/2 T Sesame Seed Oil
  • 2 T Minced Garlic
  • 2 T Fresh Grated Ginger
  • 3 T Brown Sugar Alternative I used brown swerve


  • Mix everything except for the tenderloins in a bowl.
  • Place tenderloins in a gallon size baggie. Pour sauce over top and squish around.
  • Store in fridge until ready to cook. If you froze this, thaw in fridge.
  • Preheat oven to 375 degrees. Place the tenderloins in a 9X13 pan. Pour marinade over. Bake for at least 30 minutes. Bake until their internal temperature is 145 degrees.
  • Allow to rest for 5 minutes before slicing;.
  • Serve with desired side.
  • Top with cooked marinade if you want some of that delicious flavor on top.

6 Responses to “Low Carb Asian Pork Tenderloin

  • JENNIFER Beelitz
    10 months ago

    5 stars
    Amazing! Love at first bite!

  • This was fantastic. Thanks for the great recipe! I ran out of sesame oil, so I’m bummed I can’t try the slaw tonight, too. 😘

  • I love Asian dishes and this one looks scrumptious! Thanks so much for sharing!!

    • Jennifer Overstreet
      3 years ago

      My family loves Asian style foods and this was a huge hit.

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