Food Tips,  Recipes

Umami Pork Tenderloin

Umami Pork Tenderloin


2 pork tenderloin 1-1.5 Lb. average size

1 tbsp fresh chopped ginger

1/2 cup soya sauce

2 tbsp mustard (1 Dijon and 1 yellow)

1 tsp hot sauce

1/3 cup pineapple or apple juice

2 tbsp pineapple or apple cider vinegar

1 tbsp balsamic vinegar

1/3 cup chicken broth

1 tbsp smoked paprika

1 tbsp onion powder

2 tbsp garlic powder

1 tbsp Umami spice , see

1/2 tbsp chili flakes


Trim the pork tenderloin and remove the blue skin, place in a container and set.


Place all the ingredients in a blender or food processor, process until smooth. Pour half the marinade over the pork and cover with plastic wrap. Refrigerate for 6 hours or overnight.

Place the remaining marinade in a small sauce, heat to boiling, reduce heat and simmer until the liquid reduces by half, your glaze is ready.

Sear all sides of meat on high heat. Place in a baking dish. Bake on 400 (200 C)17 minutes, turn over half way during cooking. Baste with the glaze before putting it in and when flipping, allow to rest for 5-10 minutes. Slice and serve.