Tamarind-Glazed Pork Tenderloin with Asian Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A juicy pork tenderloin brushed with tangy tamarind glaze, served alongside a crisp, colorful Asian slaw for a balanced texture and vibrant flavor. This asian-inspired pork ready in about 50 minutes pairs pork tenderloin, tamarind paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs pork tenderloin
• 3 tbsp tamarind paste
• 2 tbsp honey
• 2 tbsp soy sauce
• 3 cloves garlic cloves, minced
• 1 tsp ginger, grated
• 1 tbsp vegetable oil
• 2 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1 medium carrot, julienned
• 1 medium red bell pepper, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp sesame seeds, toasted
• 2 stalks scallions, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp tamarind paste, 2 tbsp honey, 2 tbsp soy sauce, 3 minced garlic cloves, and 1 tsp grated ginger to make the glaze.
2. Step 2: Pat 1.5 lbs pork tenderloin dry and brush it all over with 1 tbsp vegetable oil. Place on a baking sheet and roast for 20 minutes.
3. Step 3: Remove the pork from the oven and brush generously with half of the tamarind glaze. Return to the oven and roast for an additional 10-12 minutes until the internal temperature reaches 145°F.
4. Step 4: While the pork roasts, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 julienned carrot, 1 thinly sliced red bell pepper, 2 sliced scallions, 2 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl. Toss to combine.
5. Step 5: Let the pork rest for 5 minutes before slicing. Drizzle the remaining tamarind glaze over the slices and serve alongside the Asian slaw sprinkled with 1 tbsp toasted sesame seeds.