Honey and Miso Glazed Pork Tenderloin Recipe

Overhead honey and miso glazed pork tenderloin Japanese influence cabbage.

Honey and Miso Glazed Pork Tenderloin Recipe

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.

Course Main Course

Cuisine Modern European

Keyword honey and miso pork fillet, honey and miso pork tenderloin, miso pork, miso pork tenderloin

Prep Time 5

Cook Time 15

Resting Time 7

Total Time 27

Servings Servings

Calories 510kcal

Author Brian Jones

Ingredients

400 g Pork Tenderloin 14oz
50 g Honey 2½ tablespoon
50 g White Miso Paste 3½ tablespoon
½ teaspoon Garlic Powder
½ teaspoon Ginger Powder
¼ teaspoon White Pepper
¼-½ teaspoon Salt

For the Cabbage:

250 g Cabbage 3½ Cups
2 tablespoon Light Soy Sauce
1 tablespoon Rice Vinegar
2 teaspoon Sesame Oil
1 teaspoon Sugar

Instructions

Trim up the pork tenderloin, removing any sinew. Then lightly salt the pork, go gently as miso is quite salty.
Mix the remaining ingredients for the Miso pork in a bowl, and spread this over the pork
Place the pork tenderloin into the oven and cook at 200°C or 400°F for 12-17 minutes.
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 temperature markers).
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.
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.

Nutrition