Fish sauce (available in the Asian aisle at most grocery stores) adds a deep flavor that’s not at all “fishy”



  • 1 (2 lb) unseasoned pork tenderloin 
  • ½ Tbsp garlic, minced or pressed (about 1 clove)
  • 2 Tbsp fresh ginger, minced (or 1 tsp ground)
  • 1 Tbsp fish sauce
  • 1 Tbsp lite soy sauce
  • ½ Tbsp granulated sugar
  • 1 Tbsp sesame oil (optional)



  1. Preheat grill or oven broiler (with rack 3 inches from heat source) on high temperature.
  2. Remove visible fat from tenderloin and discard. Set tenderloin aside. 
  3. Combine garlic, ginger, fish sauce, soy sauce, sugar, and sesame oil (optional) in a small dish. Stir marinade until sugar dissolves. 
  4. Brush tenderloin with marinade or pour one-third of the marinade evenly over the pork. Place in oven or grill with lid closed. 
  5. Every 5 minutes, turn over the tenderloin and add 1 tablespoon of additional marinade, until meat is fully cooked (to a minimum internal temperature of 160 °F). 
  6. Let stand for 5 minutes.
  7. Cut 12 slices, each about 1 inch thick. Serve three slices (about 3 oz cooked weight) per serving.