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A white platter with a sliced pork tenderloin, garnished with cucumbers, cilantro, mint and cashews.
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Thai Baked Pork Tenderloin

Dress up your pork tenderloin with the flavors of Thailand. Serve this pork tenderloin with a simple cucumber salad and rice for a restaurant quality meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Servings: 6 servings
Calories: 253kcal


  • 1/4 cup coconut aminos or sub 2 tablespoons soy sauce + 2 tablespoons water
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons lime juice
  • 2 tablespoons sesame oil
  • 2 tablespoons coconut sugar
  • 2 tablespoons ginger fresh, grated
  • 1 tablespoons garlic minced
  • 1 tablespoon paleo sriracha
  • 1 teaspoon sea salt
  • 2 pound pork tenderloin


  • Add all the ingredients except the pork into a bowl, and whisk to combine.
  • Place the pork tenderloin in an air tight container, and cover with the marinade. Marinate for 2 hours up to overnight, turning the tenderloin over once in a while for even marinating.
  • Preheat the Sharp SuperSteam+ Built-in Wall Oven on SuperSteam Grill at 485º.
    If using a conventional oven, preheat the oven on Broil.
  • Place the pork in a baking dish, and pour the reserved marinade in a small saucepan.
  • Bake the pork tenderloin for 15 minutes, or until the internal temperature reaches 145º F for a medium cooked tenderloin. See notes below for other cooking temperatures.
    If using a conventional oven set to Broil, turn the tenderloin over 1/2 way through baking time, and check for internal temperature at this time and at intervals of 3-4 minutes afterwards.
  • Heat the marinade over medium low heat and allow it to simmer until it's reduced by half, stirring occasionally.
  • Pour the marinade through a mesh sieve to remove the chunks of ginger and garlic.
  • Allow the meat to rest for 10 minutes prior to slicing. Drizzle with the reduced sauce, or serve with the sauce on the side.



*The internal temperature of the tenderloin will continue to rise for a few minutes after taking it out of the oven. I typically pull my pork tenderloin out of the oven about 3-4º below the temperatures below.
135º - Medium Rare
145º - Medium
160º - Well Done


Calories: 253kcal | Carbohydrates: 7g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 701mg | Potassium: 613mg | Fiber: 1g | Sugar: 3g | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg