Mongolian Pork Tenderloin is one of those back-pocket pork tenderloin recipes that always saves dinner. It’s rich, savory, slightly sweet, and full of big flavor without requiring hours in the kitchen. We’re working with simple ingredients here—ginger, soy sauce, garlic, and brown sugar—and they come together in a thick, sticky sauce that clings beautifully to tender slices of seared pork. It tastes like your favorite Asian pork recipes from a restaurant, only faster. If you’ve ever stared into your fridge wondering what to do with that pork tenderloin, this is the answer. It’s fast enough for a weeknight (yep, it’s one of those magical 30 minute pork recipes), but it feels like you put in more effort. Whether you’re planning a last-minute pork tenderloin dinner or craving something bold but easy, this quick pork recipe’s a keeper.
Table of Contents
- 1) Key Takeaways
- 2) Easy Mongolian Pork Tenderloin Recipe
- 3) Ingredients for Mongolian Pork Tenderloin
- 4) How to Make Mongolian Pork Tenderloin
- 5) Tips for Making Mongolian Pork Tenderloin
- 6) Making Mongolian Pork Tenderloin Ahead of Time
- 7) Storing Leftover Mongolian Pork Tenderloin
- 8) Try these Main Course recipes next!
- 9) Mongolian Pork Tenderloin Recipe
- 10) Nutrition
1) Key Takeaways
- Mongolian Pork Tenderloin brings bold flavor with simple ingredients.
- This pork tenderloin recipe is ready in 30 minutes.
- Perfect for weeknight dinners with minimal prep.
- Pairs wonderfully with rice or stir-fried veggies.
2) Easy Mongolian Pork Tenderloin Recipe
When dinner needs to happen fast but still feel thoughtful, Mongolian Pork Tenderloin is our weeknight go-to. This dish takes the familiar flavors of Asian pork recipes and wraps them around tender, seared pork, bathed in a sweet-savory sauce with just a hint of heat. It’s hard to believe this much flavor happens in only 30 minutes. But it does. And it’s glorious.
The sauce is the real star. Brown sugar meets soy sauce, garlic, and ginger in a rich, sticky glaze that coats every piece. It’s one of those pork tenderloin recipes that tastes like you ordered takeout—but better. That’s the beauty of home cooking. You get control, speed, and comfort, all in one.
If you’ve been looking for easy pork tenderloin recipes that work on busy nights and still impress at the table, this one’s for you. We love it with a scoop of jasmine rice or even tucked into lettuce wraps when we’re feeling adventurous. This pork tenderloin dinner checks all the boxes.
3) Ingredients for Mongolian Pork Tenderloin
2 pounds pork tenderloin, thinly sliced: The star of the show. Slicing it thin helps it cook quickly and soak up the sauce better. You want it juicy and full of flavor in every bite.
1/4 cup cornstarch: This helps the pork crisp up in the pan and gives the sauce something to cling to. Think golden edges and glossy finish.
2 tablespoons vegetable oil: You’ll use this to sear the pork. High heat, quick sizzle. Keeps things from sticking and gets that nice browning started.
1/2 cup low-sodium soy sauce: Adds salty depth without overdoing it. The low-sodium part is key so the sauce doesn’t overwhelm.
1/2 cup brown sugar, packed: Sweetness that balances out the savory. It also helps thicken the sauce into that sticky, glossy magic.
2 teaspoons minced garlic: Just enough to wake everything up. Garlic plays well with the soy and sugar.
1 teaspoon fresh ginger, grated: Brings brightness and a little zip. Fresh ginger makes a difference here.
1/2 cup water: Helps stretch the sauce and simmer it down into the perfect glaze.
1/2 teaspoon red pepper flakes (optional): Want some heat? Toss these in. We like the subtle kick, but it’s up to you.
2 green onions, sliced (for garnish): Fresh and crisp, the green onions bring a nice pop at the end.
Cooked rice, for serving: A bed of fluffy rice soaks up every bit of sauce. It’s basically non-negotiable.
4) How to Make Mongolian Pork Tenderloin
Step 1: Toss the sliced pork with cornstarch in a large bowl. Make sure it’s well-coated, but shake off any excess so it doesn’t clump in the pan.
Step 2: Heat oil in a large skillet or wok over medium-high heat. Cook the pork in batches to avoid crowding. You want those edges crispy, not steamed.
Step 3: Once the pork is golden and crisp, remove it and set it aside. You’ll bring it back soon.
Step 4: In the same skillet, mix soy sauce, brown sugar, garlic, ginger, water, and red pepper flakes. Let it simmer for about five minutes. The sauce should thicken and get glossy.
Step 5: Return the pork to the skillet. Stir well to coat every piece in the sauce. Simmer together for another 2 to 3 minutes.
Step 6: Serve over hot rice and top with sliced green onions. Watch it disappear. That’s the magic of quick pork recipes that actually work.
5) Tips for Making Mongolian Pork Tenderloin
Use a hot pan. The pork won’t brown properly in a cold skillet. Medium-high heat gives you those golden edges that soak up the sauce like a sponge.
Don’t skip the cornstarch. It might seem like a little thing, but it transforms the pork. It’s the secret to those crispy edges and thick, clingy sauce.
Slice the pork thin. Thinner slices cook fast and soak up more flavor. That’s what you want in Asian pork recipes that come together fast and still taste layered.
6) Making Mongolian Pork Tenderloin Ahead of Time
This is one of those 30 minute pork recipes that holds up beautifully for leftovers. You can slice the pork the night before and stash it in the fridge. The sauce can be prepped and kept in a jar too.
When you’re ready to cook, just pull everything together in the skillet. It saves time and takes some pressure off during busy evenings.
Bonus: The flavors deepen as it sits. That’s why we sometimes make it the day before on purpose. Some meals age well, and this is one of them.
7) Storing Leftover Mongolian Pork Tenderloin
Pop leftovers in an airtight container and keep them in the fridge for up to three days. Reheat gently in a skillet over low heat to bring the sauce back to life.
We’ve even eaten it cold, straight out of the fridge. No shame in that. But if you’re reheating, add a splash of water to loosen things up again.
This recipe is great for lunches. Just add fresh rice or wrap it in a tortilla with some crunchy veggies. Pork tenderloin recipes don’t get much more flexible than this.
8) Try these Main Course recipes next!
9) Mongolian Pork Tenderloin Recipe
Mongolian Pork Tenderloin – Pork Tenderloin Recipes for Quick Weeknight Dinners
Ingredients
- 2 pounds pork tenderloin, thinly sliced
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar, packed
- 2 teaspoons minced garlic
- 1 teaspoon fresh ginger, grated
- 1/2 cup water
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
- Cooked rice, for serving
Instructions
- Toss the sliced pork with cornstarch in a large bowl until evenly coated. Shake off any excess.
- In a large skillet or wok over medium-high heat, heat the oil. Add the pork in batches, cooking until browned and crispy on the edges. Don’t crowd the pan.
- Remove the pork and set aside. In the same skillet, combine soy sauce, brown sugar, garlic, ginger, water, and red pepper flakes.
- Bring to a simmer and cook for about 5 minutes until slightly thickened.
- Return the pork to the pan, stir to coat well in the sauce, and cook for another 2 to 3 minutes.
- Serve hot over rice and garnish with sliced green onions.
10) Nutrition
Serving Size: 1/4 of recipe, Calories: 380, Sugar: 15 g, Sodium: 950 mg, Fat: 12 g, Saturated Fat: 3 g, Carbohydrates: 32 g, Fiber: 1 g, Protein: 38 g, Cholesterol: 95 mg
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