Honey & miso pork tenderloin is a super quick and simple midweek roast, it is super tasty and cooks in 12-17 minutes plus resting time.
This recipe also comes bundled with a recipe for a delicious, Japanese influence lightly soused or pickled cabbage which makes the perfect side.
A Honey and Miso Glaze Roast
Cooking for two makes a traditional roast a challenge unless you have a real commitment to leftovers!
There are few ingredients able to sweep to the rescue quite like pork tenderloin.
But it also works just as well in a stir fry like my hoisin pork and noodle stir fry.
It comes from the same part of the animal as beef fillet does on a cow. If it is cooked well it is just as tender, moist, and indeed, quick to cook.
This super simple honey and miso pork tenderloin has European and Asian influences and I love this recipe.
Honey glazed pork is a well-trodden path but the salty, funky umami flavour of white miso adds a level of flavour that I think is pretty magic.
It is pretty bold but somehow manages to stay subtle and allows the gentle flavour of the tenderloin to be the focal point.
Frequently Asked Questions?
Can I cook the pork so that it is not pink?
Absolutely, I am not a cook that looks down my nose at folk that enjoys well done meat!
It is, however, a really lean piece of meat and the more it is cooked the drier it will become.
I aim for the lowest safe temperature of 63°C or 145°F after resting. As a result. I remove from the oven 5°C before that and allow the pork to rest.
Cooking and then testing until 71°C-72°C or 160°F will see all traces of pink gone. The more you exceed this temperature you go the drier and tougher the tenderloin will become.
What type of miso should I use?
I developed this recipe with white miso in mind. It is the mildest and I think that it’s subtlety allows the pork to shine.
I have however tested it with both red miso and awase miso, the latter is a mix of the two. The both work perfectly well although I would use the red miso with a bolder cut of pork.
It would be perfect to replicate this dish with a pork chop or some country ribs rather than tenderloin.
I have added a recipe for a loosely Japanese influenced cabbage dish to sit alongside this honey and miso glazed pork tenderloin.
But it really is a dish that is incredibly versatile. You could serve it with new potatoes, peas, and broad beans with a Japanese dressing to keep the fusion vibe going.
You could even serve it with my roasted miso Brussel sprouts and keep the umami vibe high.
Miso paste adds a delicious savoury salty note to this simply roasted honey and miso glazed pork tenderloin and it is served with some Japanese influence "soused" cabbage.
- 400g (14 oz) Pork Tenderloin
- 50g (2½ Tbsp) Honey
- 50g (3½ Tbsp) White Miso Paste
- ½ Tsp Garlic Powder
- ½ Tsp Ginger Powder
- ¼ Tsp White Pepper
- ½ Tsp Salt
For the Cabbage:
- 250g (3½ Cups) Cabbage
- 2 Tbsp Light Soy Sauce
- 1 Tbsp Rice Vinegar
- 2 Tsp Sesame Oil
- 1 Tsp Sugar
- Mix together the ingredients for the Miso pork together in a bowl.
- Trim up the pork tenderloin removing any sinew.
- Lightly salt the pork tenderloin, be careful not to add too much as Miso can be salty.
- Spread the glaze over the pork.
- Place the pork tenderloin into the oven and cook at 200°C or 400°F for 12-17 minutes.
- Shred the cabbage as finely as you can (I use a mandolin) and place it in a bowl.
- Add the rice vinegar, soy sauce, sesame oil and sugar to the cabbage, then mix well.
- You want to remove the pork from the oven when the internal temperature reaches 57°C or 135°F for nice pink pork tenderloin (see the Frequently Asked Questions above for other temerpature markers).
- When cooked remove the pork from the oven and tent with foil and allow to rest for 5-7 minutes. The temperature should rise to 62°C or 145°F during resting.
Amount Per Serving: Calories: 510Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 146mgSodium: 2728mgCarbohydrates: 38gFiber: 4gSugar: 28gProtein: 58g
Calorific details are provided by a third-party application and are to be used as indicative figures only.